French Cider and Mustard–Braised Chicken

Hard apple cider is a common cooking ingredient in Normandy, France, a region that produces some of the world’s best cider. In this rich French dish, bone-in chicken thighs are sautéed with bacon and braised with cider and mushrooms. It’s delicious served over cooked egg noodles.

Cuisine

French

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, bacon, braised chicken recipe, chicken dinner, chicken recipe, chicken thigh recipe, chicken thighs, contributed, cook 25 min, cremini mushrooms, easy, french, hard apple cider, insta pot chicken, instant pot, instant pot chicken recipe, instant pot chicken thigh recipe, instant pot recipe, Ivy Manning, main course, mustard, prep 10 min, pressure cook, salt and pepper, sauté, shallots

Prep Time

10 min

Cook Time

25 min

Servings

4 servings

Ingredients

2 slices bacon
8 chicken thighs
Salt and pepper
4 cups cremini mushrooms
2 large shallots
1 1/2 cups hard apple cider
2 tbsp mustard

Instructions

Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Add the bacon and cook, stirring occasionally, until the bacon is browned, 3 to 4 minutes. Transfer to a bowl with a slotted spoon; leave the drippings in the pot. Season the chicken all over with salt and pepper. Add half of the chicken to the pot and cook until browned on one side, 3 minutes. Transfer to a plate. (This step adds flavor to the sauce. Do not brown the other half of the chicken.)
Add the mushrooms and shallots to the pot and sauté until theshallots are tender, 3 minutes. Add the cider and mustard and bring to a simmer, scraping up any browned bits on the bottom of the pot. Press CANCEL.
Add all of the chicken, any accumulated juices, and bacon to the pot. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 20 minutes. Make sure the steam valve is in the “Sealing” position. (Or you can SLOW COOK it—see below.)
When the cooking time is up, quick-release the pressure. Removethe lid and transfer the chicken and vegetables to a serving dish with a slotted spoon. Cover with foil and set aside.
Select SAUTÉ, adjust to MORE/HIGH heat, and bring to asimmer. Using a ladle, skim any liquid fat that pools on top of the sauce and discard. Cook until the sauce is reduced by half, 5 minutes. Press CANCEL. Pour the sauce over the chicken and serve.

Notes

SLOW COOK IT: In Step 3, select SLOW COOK, adjust to NORMAL/MEDIUM heat, and set for 7 to 8 hours. Place the lid set to “Venting” or use a pan lid that fits snugly on the pot. Proceed with the recipe as directed.

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