Description
Succulent chicken thighs (or breasts) braised in apple cider with sweet caramelized onions, earthy mushrooms, and fragrant herbs—perfect for a cozy weeknight or a slow-cooked weekend feast.
Ingredients
Units
Scale
- 2 pounds Chicken thighs or breasts (Boneless skin-on for extra flavor)
- 3 Tbsp All-purpose flour (For dredging)
- To taste Kosher salt
- To taste Black pepper
- 1 Tbsp Salted butter
- 4 medium Yellow onions (Thinly sliced)
- 2 cups Apple cider
- 2 cups Mushrooms (Sliced)
- 4 cloves Garlic (Chopped)
- 2 Tbsp Fresh thyme (Chopped or 2 tsp dried)
- 1 Tbsp Fresh sage (Chopped or 1 tsp dried)
- 1 cup Chicken broth or dry white wine
Instructions
- Stovetop-to-Oven Method (Total approx. 1 hour)
Sear the Chicken
- Preheat oven to 400°F (200°C).
- Pat chicken dry, season generously with salt and pepper, then dredge in flour.
- In your skillet over medium-high heat, melt butter. Sear chicken, skin-side down, 3–4 minutes until golden. Flip and sear 2 minutes more. Remove to a plate.
- Follow Step 1 above to sear flour-dredged chicken; set aside.
Caramelize the Onions
- Reduce heat to medium. Add sliced onions; sauté 5 minutes until soft.
- Pour in ½ cup cider to deglaze, scraping up browned bits. Cook 5–8 minutes until onions are lightly golden and liquid has evaporated.
Build the Braise
- Add mushrooms; cook until they release moisture and brown.
- Stir in garlic, thyme, and sage; cook 1 minute until fragrant.
Oven-Braise
- Nestle chicken back into the pan. Pour in remaining 1½ cups cider and the broth (or wine).
- Bring to a simmer, then transfer skillet to oven. Roast, uncovered, 30–35 minutes until chicken is cooked through and sauce has thickened.
Rest & Serve
- Let chicken rest 5 minutes in pan. Serve with plenty of sauce and caramelized vegetables.
- Slow Cooker Method (Total approx. 4 – 6 hours)
Prep the Cooker
- In the same skillet, melt butter and sauté onions 3–4 minutes to soften. Transfer onions to slow cooker.
Layer & Cook
- Place seared chicken atop onions. Scatter mushrooms, garlic, thyme, and sage around.
- Pour cider and broth (or wine) over everything.
- Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours) until chicken is fall-off-the-bone tender.
Finish & Serve
- Remove chicken, stir sauce, and return chicken to coat in reduced braising liquid.
Notes
-
Flavor Tip: Low-and-slow cooking melds flavors more deeply—ideal for weekends.
-
Sauce Adjustment: If sauce reduces too quickly in the oven, tent pan with foil.
-
Variations: Swap apples for mushrooms or stir in spinach at end for extra veggies.
-
Leftovers: Refrigerate up to 3 days; reheat gently to preserve sauce texture.
-
Serving Suggestions: Pair with mashed potatoes, crusty bread, or buttered egg noodles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Chicken Recipes, Comfort Food, International Recipes
Nutrition
- Calories: 410
