Cider-Braised Chicken And Mushrooms

This one-skillet wonder features chicken, mushrooms and a savory hard apple cider and mustard sauce that’s pure French comfort food.

Ingredients for servings

    Cider-Braised Chicken and Mushrooms

  • 4 bone-in chicken thighs skin removed

  • 0.25 teaspoon salt

  • 0.25 teaspoon pepper

  • 1 tablespoon olive oil divided

  • 2 large shallots thinly sliced (1/2 cup)

  • 4 cup cremini mushrooms quartered (about 4 cups)

  • 2 medium garlic cloves finely chopped

  • 2 teaspoon fresh thyme chopped and divided

  • 0.75 cup hard apple cider

  • 0.5 cup low-sodium chicken broth

  • 1 tablespoon grainy mustard


  • Season the chicken with the salt and pepper. Heat 1 1/2 teaspoons of oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until lightly browned, 3 minutes per side. Transfer chicken to a plate.

  • Add the remaining 1 1/2 teaspoons of oil to the skillet. Add the mushrooms and shallots and sauté, stirring frequently, until mushrooms begin to brown, 4 minutes. Add the garlic and thyme and cook until fragrant, 45 seconds.

  • Reduce heat to medium low. Add the cider, broth and mustard and bring to a simmer, scraping up browned bits on bottom of pan. Add the chicken and any accumulated juices from the plate, cover and simmer until the chicken is cooked through, about 8 minutes. Remove the lid and simmer uncovered until the sauce has reduced by half, about 5 minutes. Serve.

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