Cider Braised Chicken with Caramelized Onions
1 hr 15 minServes 6
Chicken thighs or breasts braised in apple cider with caramelized onions, mushrooms, and fresh herbs until tender.
| prepPreheat oven to 400°F / 200°C | ||||
| 900 g chicken thighs or breasts | Season chicken, coat with flour | Sear chicken 1 side, remove to plate | Return chicken, add remaining cider & wine | Roast 400°F / 200°C, 30 min, serve with sauce |
| 25 g all-purpose flour | ||||
| kosher salt and black pepper | ||||
| 15 g salted butter | Cook butter & onions 5 min until softened | Add cider, season, cook 5–8 min until golden | ||
| 4 yellow onions, thinly sliced | ||||
| 120 ml apple cider (for caramelizing onions) | ||||
| 150 g sliced mushrooms | Add mushrooms, garlic, thyme & sage | |||
| 4 cloves garlic, chopped | ||||
| 8 g chopped fresh thyme | ||||
| 3 g chopped fresh sage | ||||
| 360 ml apple cider (for braising) | ||||
| 240 ml chicken broth or dry white wine | ||||
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