Cider-Braised Chicken with Apples and Onions

Perfect for a weeknight dinner, this easy-to-put-together chicken dish is a great way to enjoy apples in the fall. Serve it with roasted butternut squash and brown rice or baked potatoes for a delicious autumn dinner.



Season the chicken generously with salt and pepper on both sides. Warm the vegetable oil in a sauté pan over medium heat until hot but not smoking. Sauté the chicken just to brown it on both sides. Remove the chicken from the pan and set it aside. 

Add the sliced onion to the pan, season with salt and pepper, and sauté, stirring constantly. After 3 minutes, add the apple slices and sauté for about 2 more minutes, until the onions are tender. 

Reduce heat to medium-low and add the cider, Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, 2/3 cup water, and apple butter, stirring to combine. Return the chicken to the pan, cover, and simmer 5-7 minutes, until the chicken is cooked through. 

Transfer the chicken to a warm platter and cover with foil. Combine the cornstarch and 2 teaspoons water in a small bowl, then whisk it into the simmering braising liquid. Simmer, whisking constantly, for 3-4 minutes, until the liquid has thickened. Season to taste with salt and pepper. Serve the chicken with the sauce spooned over the top.

*To make this dish with bone-in, skin-on chicken pieces, make the following changes in the recipe:

  • Sauté the apples before the onions, remove them from the pan, and reserve them—then sauté the onions alone for about 5 minutes and proceed with the recipe.
  • After returning the chicken to the pan, simmer it for about 30 minutes, until cooked through.
  • Add the cooked apples to the sauce after you thicken it with cornstarch and just before you season it with salt and pepper.

Serves 4.

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