Ingredients
For the Chicken:
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4 bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
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Salt and black pepper, to taste
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2 tablespoons butter
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1 tablespoon olive oil
For the Sauce:
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1 large onion, thinly sliced
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2 cloves garlic, minced
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2 apples (preferably tart, like Granny Smith), peeled, cored, and sliced
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8 oz (225 g) mushrooms, sliced
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½ cup dry white wine (or chicken broth)
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½ cup apple cider or apple juice
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2 tablespoons Calvados (apple brandy; optional but authentic)
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1 cup chicken broth
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½ cup heavy cream (or crème fraîche for authentic richness)
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1 teaspoon Dijon mustard
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
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1 tablespoon flour (for thickening, optional)
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Fresh parsley, for garnish
🧑🍳 Instructions
1. Sear the Chicken:
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Pat chicken dry and season with salt and pepper.
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Heat butter and olive oil in a large skillet or Dutch oven over medium-high heat.
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Brown chicken on both sides (about 4–5 minutes per side). Remove and set aside.
2. Sauté the Aromatics:
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In the same pan, add onions and cook until soft and golden, about 5 minutes.
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Add garlic, mushrooms, and apples; cook 3–4 minutes until fragrant and slightly tender.
3. Deglaze the Pan:
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Stir in the flour (if using) and cook 1 minute.
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Pour in white wine, scraping up any browned bits from the bottom of the pan.
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Add apple cider, Calvados (if using), and chicken broth. Bring to a gentle simmer.
4. Simmer the Chicken:
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Return chicken to the pan, nestling it into the sauce.
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Add thyme and Dijon mustard.
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Cover and simmer on low for 25–30 minutes, or until chicken is tender and fully cooked.
5. Finish the Sauce:
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Stir in heavy cream (or crème fraîche).
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Simmer uncovered for another 5 minutes until the sauce is silky and slightly thickened.
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Taste and adjust seasoning with salt and pepper.
6. Serve:
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Garnish with chopped parsley.
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Serve hot with mashed potatoes, buttered noodles, or crusty French bread to soak up the sauce.
✅ Tips:
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Calvados adds authentic French flavor but can be replaced with a splash of brandy or left out entirely.
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Use firm apples that hold their shape (like Granny Smith, Honeycrisp, or Pink Lady).
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For a rustic presentation, serve straight from the Dutch oven at the table.
🍽️ Serving Idea:
Pair with a crisp French Chardonnay or hard apple cider, and a simple green salad for a perfectly balanced meal.