Description
Tender chicken thighs are braised in apple cider with earthy mushrooms and sweet onions, creating a rich, comforting sauce perfect for fall or any cozy dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- 1. Pat chicken thighs dry with paper towels and season with salt and pepper.
- 2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes. Flip and cook another 3 minutes. Remove chicken and set aside.
- 3. In the same pan, add sliced onion and mushrooms. Cook until softened and lightly browned, about 5–7 minutes. Add minced garlic and cook 1 minute more.
- 4. Pour in apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in Dijon mustard and thyme.
- 5. Return chicken to the pan, skin-side up. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, until chicken is tender and cooked through.
- 6. If a thicker sauce is desired, mix flour with 2 tablespoons water to make a slurry, then stir into the pan juices. Simmer uncovered for 2–3 minutes until thickened.
- 7. Garnish with fresh parsley and serve hot over mashed potatoes, rice, or crusty bread.
Notes
For a gluten-free version, use cornstarch instead of flour. Apple cider can be substituted with unsweetened apple juice. Leftovers keep in the refrigerator for up to 3 days.
Nutrition
- Calories: 420
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 18 g
- Protein: 32 g