Chicken Normandy

By tulawdog

Ingredients

• 4 chicken thighs, skin on
• 1/2 medium yellow onion, finely minced
• 1 garlic close, finely minced
• drizzle of olive oil
• hard apple cider, preferrabley from the normandy region
• handful of crimini mushrooms, cleaned and cut in half
• 1/4 cup heavy cream
• kosher salt to taste
• fresh cracked black pepper
• italian parsley, for garnish

Preparation

Step 1

In a large frying pan, heat the olive oil, over medium heat. Season the thighs with salt and pepper and add to the frying pan. Over medium heat, brown the thighs, about 3 – 5 minutes on each side; remove to a plate. Add the onion to the frying pan, stir and cook until slightly soft, about 3 minutes. Add the garlic, stir. Add the chicken back to the frying pan and pour in any juices that have accumulated. Lower the heat to low, and let cook for about 15 minutes; stirring occasionally. Pour about half of the cider over the chicken, add the mushrooms, stir and continue to cook until the liquid is reduced by half. Stir in the cream, season to taste and gently heat over low for about 1 minute. Remove from the heat. Garnish with parsley. Serve. Eat