Cider Braised Chicken with Caramelized Onions

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Transcript

00:00Cider braised chicken with caramelized onions.

00:04This is the kind of recipe that makes your kitchen smell like pure autumn magic, and

00:07your dinner guests think you've been secretly attending culinary school.

00:11The apple cider transforms into this gorgeous glossy sauce that's basically liquid gold,

00:17while those caramelized onions get all sweet and jammy in the most irresistible way.

00:22Of all-purpose flour, and season with kosher salt and black pepper to taste.

00:27For the braising base, melt one tablespoon of salted butter in a pan and add four thinly

00:32sliced yellow onions, cooking until softened.

00:36Stir in two cups of apple cider, two cups of sliced mushrooms, and four cloves of chopped

00:41garlic.

00:43Finish with the herb blend by adding two tablespoons of chopped fresh thyme, one tablespoon of chopped

00:48fresh sage, and one cup of chicken broth or dry white wine, creating a rich aromatic base

00:53for the chicken to braise in.

00:55Preheat the oven to 400 degrees Fahrenheit.

00:58Season the chicken with salt and pepper, then coat it lightly with flour.

01:02Heat an oven-safe skillet over high heat until very hot, then sear the chicken on one side

01:08until golden brown, about four to five minutes.

01:12Remove the chicken to a plate and set aside.

01:15Add butter and onions to the same skillet and cook for about five minutes.

01:19Pour in half a cup of apple cider and continue cooking for five to eight minutes until the

01:23onions caramelize.

01:25Add the mushrooms, garlic, thyme, and sage, stirring until fragrant.

01:31Return the chicken to the skillet.

01:32Pour in the remaining one and a half cups of cider along with one cup of broth and transfer

01:37the skillet to the oven.

01:38Roast for about 30 minutes or until the chicken reaches an internal temperature of 165 degrees

01:44Fahrenheit.

01:45Serve immediately with wild rice pilaf and crusty bread, drizzling with the pan sauce and caramelized

01:50onions.

01:51Don't overcrowd during searing.

01:54Work in batches.

01:55Scrape fond for flavor when adding liquids, and let chicken rest for five minutes post-cooking

01:59to ensure juicier meat.