Description
Cozy up with this apple-infused chicken dish that tastes like fall wrapped in a hug. The caramelized onions and cider create magic that will make this your new favorite comfort food.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 3 lbs/1.4 kg)
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
- 3 large yellow onions (about 1.5 lbs/680g), thinly sliced
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 cups (480ml) apple cider (not sparkling)
- 1 cup (240ml) chicken stock
- 2 tablespoons Dijon mustard
- 2 bay leaves
- 1 tablespoon apple cider vinegar
Instructions
- Season chicken thighs with salt and pepper on both sides. Heat oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and sear for 3 more minutes. Transfer to a plate.
- Reduce heat to medium-low and add butter to the pan. Add sliced onions with a pinch of salt and cook, stirring occasionally, for 30-40 minutes until deeply caramelized. Add garlic, thyme, and rosemary in the last 2 minutes.
- Increase heat to medium-high and pour in apple cider, scraping up browned bits. Simmer until reduced by one-third, about 5 minutes. Stir in chicken stock, Dijon mustard, and bay leaves.
- Return chicken to the pan skin-side up, keeping the skin above the liquid. Cover and simmer gently for 25-30 minutes until chicken is tender and reaches 175°F.
- Transfer chicken to a serving platter and tent with foil. Increase heat and simmer sauce uncovered for 10 minutes until slightly thickened. Remove bay leaves, stir in apple cider vinegar, and season to taste.
- Pour onion sauce over chicken and serve immediately with your favorite sides to soak up the delicious sauce.