Description
A savory fall dish featuring tender chicken braised in apple cider with earthy mushrooms and sweet onions.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large onion, sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1/2 cup chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken skin-side down until golden, about 5 minutes. Flip and brown other side. Remove chicken and set aside.
- Add sliced onion and mushrooms to the pot. Cook until softened and lightly browned, about 5-7 minutes.
- Add garlic and cook for 1 minute.
- Pour in apple cider and chicken broth, scraping up any browned bits from the bottom.
- Return chicken to the pot, skin-side up. Add thyme sprigs and bay leaf.
- Bring to a simmer, then cover and cook on low heat for 35-40 minutes, until chicken is tender.
- Remove lid and cook for an additional 5 minutes to thicken the sauce slightly.
- Discard thyme sprigs and bay leaf. Serve chicken with mushrooms and onions, spooning sauce over the top.
Notes
For a deeper flavor, use unfiltered apple cider. This dish pairs well with mashed potatoes or crusty bread.
Nutrition
- Calories: 420
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 18g
- Protein: 35g