Creamy Apple Cider Chicken Thighs
Creamy Apple Cider Chicken Thighs
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Ingredients
3 chicken thighs bone-in, skin on
¾ cup all-purpose flour
1 cup chicken stock
¼ cup olive oil
1 cup apple cider
1 cup heavy cream
1 yellow onion, diced
2 cups sliced baby Bella mushrooms
5 sprigs fresh thyme
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1 tbsp Morton & Bassett Sage
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1 tbsp Morton & Bassett Garlic Powder
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1 tbsp Morton & Bassett Onion Powder
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1 tbsp Morton & Bassett Thyme
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1 tsp Morton & Bassett Pepper Grinder
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3 Morton & Bassett Bay Leaves
1 tsp salt
Directions
Lightly coat the chicken thighs in flour, shaking off any excess.
Heat olive oil in a cast-iron skillet over medium-high heat. Sear the chicken thighs, skin-side down first, for 4 minutes per side until golden. Remove and set aside.
In the same pan, add the diced onion and sliced mushrooms. Sauté until the onions are translucent, about 3–4 minutes.
Season with M&B Sage, M&B Thyme, M&B Garlic Powder, M&B Onion Powder, M&B Pepper, and salt. Stir and cover for 3 minutes to let the flavors blend.
Pour in the chicken stock and apple cider, stirring to combine. Simmer for 5 minutes.
Reduce the heat to medium, then slowly stir in the heavy cream until smooth.
Return the chicken thighs to the pan, skin-side up. Add the M&B Bay Leaves and a few sprigs of fresh thyme to the sauce.
Cover and cook for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove bay leaves, garnish with additional fresh thyme, and serve warm. Enjoy!