Normandy-Inspired Cider Braised Chicken with Onion and Wild Mushrooms

Season the chicken pieces generously with salt and black pepper. Heat a drizzle of olive oil in 3.5 L Braiser over medium–high heat and sear the chicken on all sides until golden. Remove and set aside.

Add another drizzle of olive oil to the Braiser and bring it back up to temperature. Fry the mushrooms in two batches until golden brown, then remove and set aside.

Add the shallots to the Braiser, cut side down, and cook until they begin to soften and caramelize around the edges. Stir in the sliced garlic and thyme and cook briefly until fragrant.

Return the seared chicken to the Braiser. Pour in the dry cider and allow it to bubble for a minute to cook off the alcohol and reduce slightly. Add the cream, ensuring the chicken is partially submerged in the braising liquid.

Reduce the heat to a gentle simmer, cover and cook for 30 minutes, or until the chicken is tender and the sauce has thickened. Adjust the seasoning to taste, then return the mushrooms to the casserole and warm through for a few minutes.

Serve directly from the Braiser with crusty bread or buttery mashed potatoes to soak up the sauce.