Recipe #98 - Hard Cider Braised Chicken

I had these hard cider bottles left over from a football party a while back, and I wanted to get rid of them. You can use one bottle along with a cup and a half of chicken stock to tone down the apple sweetness if you like.

Ingredients:
EVOO
Pinch of salt
grind or two of black pepper
pinch of pepperoncini
pinch of oregano
one red onion diced
three cloves of garlic minced
six chicken thighs
8 oz mini bella mushrooms
24 oz hard cider

 

I seasoned the chicken on both sides, and then started with the oil, onion, and garlic in my favorite fry pan.

The shimmering oil - it is ready!

 

I just sweated the onion and garlic in the olive oil for about five minutes...

 

...and then removed them to a bowl.

I then cranked up the heat, added another turn of the pan of oil, and seared the chicken on both sides for about five minutes a side. (Actually, you can go longer, I was impatient and couldn't wait to pour in that cider)

 

After the sear, turn down the heat to low, and then add the onions and garlic and cider.

 

I let that go for 25 minutes covered...

 

...and then added the mushrooms.

 

23 more minutes covered, and the whole house was smelling of sweet apple.

 

The chicken was perfectly braised, moist, juicy, and very apple-y. The mini bella mushrooms took on that apple flavor also, and the pair made a fine Wednesday night meal. Baste with a spoon or two of the braising liquid when serving.

Thank You, Lord, for a wonderful meal tonight. Thank You for always taking such good care of us, and for loving us so much. Thank You for Jesus, Whose praise we sing!