John Myers
Baked Onion and Cider Chicken
The perfect baked onion and cider chicken recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 4 Onions, roughly diced
- 1 Garlic clove, finely grated
- 1 branch Thyme, the plucked leaves
- 150 ml Brut cider
- 200 ml Poultry stock
- 100 ml Cream
- 2 tbsp Raw cane sugar
- 150 g Freshly grated Edam cheese
- Salt
- Black pepper from the mill
- Sweet paprika
- Oil
- I used two small portion casserole dishes, but you can also put both chicken breasts in a slightly larger casserole dish – the preparation remains the same.
- Salt and pepper the chicken breasts and place one of each in a portion casserole dish. Heat some oil in a pan and fry the onions until translucent. When they are translucent, pour the raw cane sugar over them and, while turning, let the onions caramelize until they are golden blonde.
- Then add the garlic and thyme, cook for about 1 minute and then deglaze with the cider and reduce until the cider has a syrupy consistency, then add the poultry stock and cream, season with salt, pepper and paprika and Allow to reduce for about 10 minutes over low heat.
- Then take it off the heat and season to taste again, but remember that the chicken breasts are already seasoned. Now pour the onion cream over the cold chicken breasts and sprinkle the grated cheese on top.
- Now put the casserole dishes in the COLD oven, switch the oven to 200 degrees and bake for about 30 minutes. Then the chicken is tender as butter and has a nice cheese crust. Rice or baguette is also conceivable.
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