Description
Learn how to make delicious Cider Braised Chicken with Sweet Onions and Thyme. This easy recipe is perfect for a flavorful and comforting meal.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 4 chicken thighs
- Salt, to taste
- Black pepper, to taste
- 2 large sweet onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup apple juice (240 ml)
- 1 cup chicken broth (240 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 tablespoon honey (15 ml)
- 2 teaspoons fresh thyme leaves, chopped (10 ml)
- 1 bay leaf
- 1 tablespoon cornstarch (15 g)
- 2 tablespoons water (30 ml)
- Chopped fresh parsley, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and black pepper on both sides.
- Place the chicken thighs in the skillet, skin side down, and sear until golden brown, about 5–7 minutes.
- Flip the chicken thighs and sear the other side for an additional 5 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the thinly sliced sweet onions and cook until softened, about 5 minutes.
- Add the minced garlic to the onions and sauté for 1 minute until fragrant.
- Pour in the apple juice and chicken broth, stirring to combine.
- Add the apple cider vinegar, honey, fresh thyme leaves, and bay leaf to the skillet.
- Return the chicken thighs to the skillet, nestling them into the onion mixture.
- Bring the liquid to a simmer, then cover and reduce heat to low.
- Cook the chicken for 25–30 minutes, or until fully cooked and tender.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
- Remove the bay leaf from the skillet and discard.
- Stir the cornstarch slurry into the skillet, cooking until the sauce thickens, about 2–3 minutes.
- Taste and adjust seasoning with salt and black pepper if needed.
- Serve the chicken garnished with chopped fresh parsley.