Ingredients
Chicken
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1 1/2 pounds bone-in and skin on chicken thighs (680 g/ about 8 thighs)
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salt and pepper
Sauce
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2 tablespoon avocado oil, divided (30 ml)
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8 oz white or brown (cremini) mushrooms, sliced
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2 onions, thinly sliced
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2 sprigs fresh thyme or 1 teaspoon dried thyme
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1 cup hard apple cider, divided (240 ml)
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1 cup chicken stock (240 ml)
Instructions
- Warm a large pan or skillet (with a fitted lid) over a medium heat. When the pan is hot, add just enough oil to coat the bottom of the pan (about a tablespoon).
- Sprinkle both sides of the chickens generously with salt and pepper. Add the chicken, skin-side down. Leave space in between each thigh. Sear the chicken, about 7 minutes until golden brown. Then flip and sear the other side about 5 minutes then remove from the skillet/pan and set aside. (Chicken doesn't need to be fully cooked yet.) Use a paper towel to wipe the black and browned bits off the pan.
- Add another tablespoon of oil to the skillet along with the sliced mushrooms. Cook about 5 minutes over a medium-high heat until they start to brown and caramelise.
- Add another tablespoon of oil and sliced onions and thyme to the pan. Cook another 3-5 minutes to soften the onions.
- Add 1/2 cup (120 ml) cider to the pan. Turn the heat up high. Bring to a simmer, then let the liquids continue to simmer another 2-3 minutes to thicken slightly and reduce
- Stir in the remaining 1/2 cup cider along with the chicken stock. Add the chicken back to the pan. Cover with the fitted lid and cook over a medium heat for about 15 minutes or at least until the chicken is cook through. Remove the lid and continue to cook another 5 minutes.
- Taste and season with more salt and pepper as needed and serve.
Notes
- Optional: Thicken then sauce with flour to make a gravy-like sauce. After simmering the chicken in the liquids for about 15 minutes, scoop out a couple spoonfuls of the sauce and transfer to a small bowl or cup. Add 1-2 teaspoons of gluten free all purpose flour and whisk until no lumps remain then add back to the pan. With the sauce simmering, mix in the flour mixture and simmer a minute or two until it thickens up.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© A Saucy Kitchen, Sarah Nevins
Course: Mains
Cuisine:
American