Description
Tender boneless chicken thighs braised in a flavorful apple cider sauce with caramelized onions and fresh apple wedges, finished in the oven for a deliciously comforting meal perfect for cozy dinners.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken thighs fat trimmed
- 1 tbsp oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce
- 3 tbsp butter
- 1 yellow onion thinly sliced
- 3 cloves garlic minced
- 1 cup apple cider
- 1 cup chicken broth
- 1 tbsp flour or corn starch
- 1 apple cut into wedges
Instructions
- Preheat and Season: Preheat the oven to 425°F. Season the chicken thighs evenly with dried thyme, dried sage, salt, and black pepper.
- Sear Chicken: Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat. Add the chicken and sear for 5-7 minutes on one side, then flip and sear for another 5 minutes on the other side. Remove the chicken from the skillet and set aside; it will finish cooking in the oven.
- Caramelize Onions: Add butter and sliced onions to the skillet. Sauté the onions, stirring every 1-2 minutes, until they are soft and caramelized, which takes about 15-20 minutes. If onions begin to dry out or burn, add a splash of chicken broth or white wine to keep them moist.
- Add Garlic and Liquids: Stir in minced garlic and sauté for 1 minute. Pour in the apple cider and chicken broth, bringing the mixture to a simmer.
- Thicken Sauce: In a small bowl, whisk together 1 tablespoon of corn starch (or flour) and 2 tablespoons of water to make a slurry. Slowly whisk the slurry into the simmering sauce and stir until the sauce thickens.
- Bake with Apples: Return the chicken to the skillet and arrange apple wedges around the chicken. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 185°F and the apples are tender.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 185°F for tenderness.
- If you prefer gluten free, use corn starch instead of flour to thicken the sauce.
- Substitute white wine for chicken broth when caramelizing onions for enhanced flavor.
- Choose a crisp apple variety like Granny Smith or Honeycrisp for the best texture and taste.
- Remove chicken from the oven and let rest for 5 minutes before serving to retain juices.
