Ingredients

• 4 bone-in chicken thighs, skin removed
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1.25 ml) pepper
• 1 tablespoon (15 ml) olive oil, divided
• 2 large shallots, thinly sliced (1/2 cup)
• 10 ounces (283 grams) cremini mushrooms, quartered (about 4 cups)
• 2 medium garlic cloves, finely chopped
• 2 teaspoons (10 ml) fresh thyme, chopped and divided
• 3/4 cup (180 ml) hard apple cider
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tablespoon (15 ml) grainy mustard

Directions

Season the chicken with the salt and pepper. Heat 1 1/2 teaspoons of oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until lightly browned, 3 minutes per side. Transfer chicken to a plate.

Add the remaining 1 1/2 teaspoons of oil to the skillet. Add the mushrooms and shallots and sauté, stirring frequently, until mushrooms begin to brown, 4 minutes. Add the garlic and thyme and cook until fragrant, 45 seconds.

Reduce heat to medium low. Add the cider, broth and mustard and bring to a simmer, scraping up browned bits on bottom of pan. Add the chicken and any accumulated juices from the plate, cover and simmer until the chicken is cooked through, about 8 minutes. Remove the lid and simmer uncovered until the sauce has reduced by half, about 5 minutes. Serve.  

Serves: 4 | Serving Size: 1 chicken thigh, 1/2 cup vegetables and sauce

Nutrition (per serving): Calories: 341; Total Fat: 20.3g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 185mg; Sodium: 438mg; Carbohydrate: 11.8g; Dietary Fiber: 2g; Sugar: 3.9g; Protein: 40g