Description
A comforting dish that combines the sweetness of apples with hearty chicken, creating a delightful autumn flavor.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup apple cider
- 2 shallots, chopped
- 3 cloves garlic, minced
- 8 oz cremini or shiitake mushrooms, sliced
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil or butter
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper, to taste
Instructions
- Marinate the chicken thighs in apple cider for at least 1 hour.
- Heat olive oil or butter in a large skillet over medium-high heat. Remove the chicken, pat dry, season with salt and pepper, and sear skin-side down until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes; transfer to a plate.
- Reduce the heat to medium, add shallots and garlic to the skillet, sauté until softened, about 2-3 minutes.
- Stir in the mushrooms and cook until golden.
- Pour in the reserved apple cider marinade, scraping browned bits from the skillet, and let it simmer for about 3-4 minutes. Add chicken broth.
- Return the chicken to the skillet and add herbs. Cover and reduce heat to low, simmer for 20-25 minutes until cooked through.
- Uncover the skillet for the last few minutes of cooking to let the sauce thicken.
- Serve with roasted vegetables or creamy mashed potatoes.
Notes
For a vegetarian option, substitute chicken thighs with plant-based meat alternatives.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Apple Cider, Chicken, Comfort Food, Fall Recipes, Family Dinner