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Cider Chicken

From Anji’s kitchen

ingredients

  • 8–10 boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 10–12 cloves garlic, smashed lightly
  • 10–12 pepperoncini or jarred cherry peppers, coarsely chopped
  • 8 oz sliced mushrooms
  • 2 cups apple cider or chicken broth
  • 2–3 apples, peeled and sliced (optional, use if using apple cider as the liquid)
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar

directions

  1. Heat oil and butter in a large skillet over medium heat. Add garlic and peppers, sauté for a minute or two.
  2. Season chicken generously with salt and pepper; add to pan and brown on both sides.
  3. Sprinkle the sliced mushrooms over the top of the chicken.
  4. Add cider or broth and apples (if using). Cover and simmer 25–30 minutes, or until chicken is done and very tender.
  5. Remove lid and cook down to desired consistency, stirring in the balsamic vinegar at the last minute.
  6. Serve over rice or mashed potatoes.