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Chicken and Apples with Mushrooms in Cider Cream Sauce Recipe

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4 from 13 reviews

  • Author: Eve
  • Total Time: 4 hours 40 minutes
  • Yield: 4 servings

Description

This comforting Chicken and Apples with Mushrooms in Cider Cream Sauce recipe features tender browned chicken cooked slowly in a rich, creamy sauce infused with caramelized mushrooms, tender apples, fresh herbs, and a flavorful apple cider reduction. The dish balances savory and sweet notes, making it a perfect hearty meal for cooler seasons.

Ingredients

Chicken

  • 1 three to four pound whole chicken, chopped into 6-8 pieces (or 3 1/2 pounds skin-on, bone-in chicken pieces such as split breasts)
  • Salt and pepper, to taste

Apple Cider Reduction

  • 3 cups apple cider

Cooking Fats

  • 4 tablespoons butter (plus more if pan looks dry)
  • 2 tablespoons vegetable or canola oil

Vegetables & Fruits

  • 16 ounces mushrooms, any variety, sliced into 1/2-inch pieces
  • 2 apples, any variety (honeycrisp recommended), cored and sliced 1/2 to 1 inch thick
  • 3 medium to large cloves of garlic, peeled and chopped
  • 1 small to medium yellow onion, peeled and chopped

Herbs and Liquids

  • 10-12 sprigs fresh herbs (thyme, sage, and rosemary), tied into a bundle
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable stock/broth (vegetable base mixed with water optional)

Instructions

  1. Salt the Chicken: Sprinkle both sides of the chicken pieces generously with salt. Lay them out on a plate or tray and refrigerate uncovered for at least 3 hours and up to 12 hours to allow the salt to penetrate and season the meat from within.
  2. Reduce the Apple Cider: Pour 3 cups apple cider into a small saucepan. Bring it to a rolling boil and let it reduce until only 1 cup remains. Set aside this concentrated cider for later use.
  3. Brown the Chicken: Heat 4 tablespoons butter and 2 tablespoons oil in a large saucepan, Dutch oven, or braiser over medium heat. Once the butter melts, add a few pieces of chicken and cook without moving until golden brown on one side. Flip and brown the other side. Remove browned chicken to a plate. Repeat until all chicken pieces are browned, about 20 minutes total.
  4. Cook the Mushrooms: While chicken browns, gently clean mushrooms with a damp paper towel and slice into 1/2-inch pieces. Add sliced mushrooms to the pan with leftover fat, sprinkle with salt, and cook, stirring occasionally, until golden brown and caramelized. Add more butter if the pan becomes dry.
  5. Sauté the Apples: Remove mushrooms from pan. Add the apple slices and cook over medium heat, stirring occasionally, until apples begin to brown and are crisp-tender.
  6. Sauté Onion and Garlic: Remove apples from the pan and add the chopped garlic and onion. Sprinkle lightly with salt and cook until the onion just begins to brown.
  7. Add Liquids and Herbs: Pour the reserved apple cider reduction into the pan with onion and garlic. Use a wooden spoon to scrape up any browned bits. Stir in ground black pepper (about 1/2 teaspoon), the herb bundle, caramelized mushrooms, heavy cream, stock, and browned chicken pieces.
  8. Simmer the Chicken: Bring the sauce to a simmer, then cover the pan and reduce heat to maintain a gentle simmer. Cook the chicken until done, about 20-30 minutes depending on thickness. Chicken is fully cooked when internal temperature reaches 165°F or no pink remains.
  9. Finish the Sauce and Serve: Remove the chicken and herb bundle. Taste and adjust salt as needed. Add the cooked apples back to the pan. Increase heat to high and boil the sauce uncovered for 5 minutes to reduce and thicken slightly. Return chicken to the pan, warm through, and serve immediately.

Notes

  • Salting the chicken in advance is key for deeply flavored, juicy meat.
  • Use any variety of mushrooms and apples you prefer; Honeycrisp and cremini mushrooms work well.
  • Carefully monitor the apple cider reduction to avoid burning.
  • Adding herbs tied in a bundle makes removal easy and infuses great flavor.
  • Ensure chicken reaches 165°F internally for safe consumption.
  • If the sauce reduces too much before the chicken is done, add a splash of stock or water.
  • Prep Time: 15 minutes + 3-12 hours salting time
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://everecipes.com/chicken-and-apples-with-mushrooms-in-cider-cream-sauce-recipe/