1. Can I use bone-in chicken for this recipe?

Yes, you can absolutely use bone-in chicken. Bone-in chicken will take a bit longer to cook, but it will still absorb the delicious flavors of the cider and onions. Just be sure to check for doneness by ensuring the internal temperature reaches 165°F (74°C).

2. How can I make this dish gluten-free?

To make Cider Braised Chicken gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This will still allow the chicken to get a nice coating for browning without affecting the flavor of the dish.

3. Can I make this recipe in a slow cooker?

Yes! If you'd like to make this recipe in a slow cooker, follow the same instructions for searing the chicken and sautéing the onions. Then, transfer everything to the slow cooker and cook on low for 5-6 hours, or on high for 4-5 hours. This method will ensure tender chicken and a flavorful sauce.

4. What side dishes go well with Cider Braised Chicken?

Cider Braised Chicken pairs beautifully with wild rice, mashed potatoes, or roasted vegetables like carrots, Brussels sprouts, or sweet potatoes. A slice of homemade beer bread is also a great addition to soak up the delicious sauce

Cider Braised Chicken – Easy and Flavorful Fall Recipe

Name: Cider Braised Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1/4 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp salted butter; 2 large yellow onions, sliced; 2 cups apple cider; 1 cup sliced mushrooms; 3 cloves garlic, minced; 2 tbsp chopped fresh thyme; 1 cup chicken broth or dry white wine

Description

Cider Braised Chicken is a cozy fall dish made with tender chicken braised in apple cider, caramelized onions, and mushrooms. The sweet cider pairs perfectly with the savory onions and chicken, creating a comforting meal for chilly evenings. It’s easy to prepare and perfect for family dinners or special occasions.

Ingredients

Scale

4 boneless, skinless chicken thighs or breasts
1/4 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp salted butter
2 large yellow onions, sliced
2 cups apple cider
1 cup sliced mushrooms
3 cloves garlic, minced
2 tbsp chopped fresh thyme
1 cup chicken broth or dry white wine

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Instructions

Preheat the oven to 400°F (200°C). Season the chicken with salt and pepper, then coat it lightly in flour.
Heat a large, oven-safe skillet over high heat. Add the chicken and sear it on one side until golden brown. Remove the chicken and set it aside on a plate.
In the same skillet, add butter and sauté the onions until softened, about 5 minutes. Pour in a ½ cup of apple cider and let it cook down, stirring occasionally until the onions are lightly golden (about 5-8 minutes).
Add the mushrooms, garlic, thyme, and sage to the onions. Let the mushrooms cook for 1-2 minutes before adding the remaining cider and wine (or chicken broth).
Place the chicken back in the pan and spoon some of the mixture over the top. Transfer the skillet to the oven and bake for 30 minutes, or until the chicken is tender and easily falls apart.
Remove the dish from the oven and check the sauce. If it’s too thick, add a little more cider or chicken broth. Serve the chicken with wild rice or crusty bread and drizzle with the pan sauce and caramelized onions.

Notes

Bone-in chicken can be used; it will take a bit longer to cook.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
If you don’t drink wine, chicken broth is a great substitute for the wine in the braising liquid.
If the sauce reduces too much in the oven, cover the dish or add more cider or broth.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 421 kcal
Sugar: 16g
Sodium: 525mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 37g
Cholesterol: 100mg