ashallen on October 15, 2019

Chicken Simmered in Cider with Shallots and Mushrooms (p. 150): This recipe yields tender braised chicken in a delicious but very rich sauce. I used unfiltered apple juice vs. cider (cider would have been better but I didn't have it on hand), bone-in chicken thighs instead of a whole chicken, butter vs. graisse Normande, and cremini mushrooms. My husband likes braised chicken to be very, very tender so I cooked it for an extra 30 minutes or so, adding an additional 1/2-1 cup chicken stock and covering the pot part of the time to maintain the liquid level. It'd be interesting to experiment with cooking this in the oven vs. stovetop as specified in the recipe and some fresh thyme might be a nice addition to the sauce.