Cider Braised Chicken Thighs with Onions & Apples

Ingredients

• 4 tbsp butter, divided
• 3 cups yellow onion, sliced very thin
• 1 1/2 cups apple, sliced thin
• 3 cups apple cider, divided
• 2 lbs chicken thighs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup chicken broth
• 2 tbsp cornstarch
• 5–6 sprigs of thyme

Instructions

1. Preheat oven to 400F.
2. In a large skillet, heat 2 tbsp of butter over medium-high heat.
3. Once hot, add in all of the sliced onions, apple slices, and 1/2 cup apple cider. Cook for 15-20 minutes or until browned and softened.
4. While onions and apples are cooking, season both sides of chicken with garlic powder, salt, and pepper.
5. Set finished onions aside in a bowl. Add remaining 2 tbsp of butter to skillet and then add chicken.
6. Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate.
7. In a small bowl, mix together remaining 1 cup apple cider and 1 cup chicken broth with 2 tbsp cornstarch.
8. Add onions back to skillet over medium-low heat, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
9. Add chicken back to skillet and using a spoon, cover the chicken with the onions, apples, and sauce. Add thyme sprigs around chicken.
10. Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.
11. Remove from the oven and take out the thyme sprigs. Enjoy!