FoodWage
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
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4 bone-in chicken thighs skin removed
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0.25 teaspoon salt
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0.25 teaspoon pepper
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1 tablespoon olive oil divided
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2 large shallots thinly sliced (1/2 cup)
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4 cup cremini mushrooms quartered (about 4 cups)
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2 medium garlic cloves finely chopped
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2 teaspoon fresh thyme chopped and divided
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0.75 cup hard apple cider
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0.5 cup low-sodium chicken broth
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1 tablespoon grainy mustard
Cider-Braised Chicken and Mushrooms
Directions
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.