When I try a new recipe I like to photograph the process. I made this Cider-Braised Chicken & Mushrooms tonight and I thought it was delicious.
Ingredients:
- 4 skinless chicken thighs
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) pepper
- 1 tbsp (15 ml) olive oil, divided
- 2 large green onions, thinly sliced
- 280 grams mushrooms, quartered (about 4 cups)
- 3 garlic cloves, finely chopped
- 2 tsp chopped fresh thyme or ½ tsp dried thyme
- ¾ cup (180 ml) hard apple cider
- ½ cup (100 ml) chicken broth
- 1 tbsp (15 ml) grainy mustard
Season the chicken with salt and pepper. Heat half of the olive oil over med-high heat and lightly brown the chicken, about 3 minutes on each side. Remove the chicken.
Add the remaining oil to the pan and sauté the mushrooms and green onion until the mushrooms are browned, about 4 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. (These mushrooms didn’t brown much)
Reduce the heat to medium, add the chicken broth, cider, and mustard. Bring to a simmer.
Add the chicken back into the pan, cover, and simmer until the chicken is cooked through, about 8 minutes.
Remove the lid and simmer uncovered about 5 more minutes, or until the sauce has reduced to half.
The next time I make this I’m going to double the amount of mustard because I like a more tangy flavor. Otherwise, tasty!