Chicken thighs with McKeown Bone Dry Ginger cider, shiitake mushrooms and spring onions

Preparation

1. Preheat oven to 180°C (350°F).
2. Drizzle a little oil into an ovenproof skillet about 30 cm in diameter and place the onions, cut side down.
3. Turn heat to medium and brown for 4 minutes. Set aside in a bowl.
4. In the same pan, drizzle with oil and cook the shiitake mushrooms for 4 minutes. Set aside in the same bowl as the onions.
5. Again in the same pan, add 15 ml oil and brown the chicken pieces, seasoned with salt and pepper, for 4 minutes on each side.
6. Turn the pieces skin side down and bake for 20 minutes.
7. Remove skillet from oven and return to medium-high heat. Remove excess fat, if any, and deglaze with cider.
8. Add the garlic clove and ginger and reduce by half (approx. 8-10 minutes).
9. Add the cream and reduce by half again (8 to 10 minutes).
10. When the sauce is smooth, remove the garlic clove and add the onion-mushroom mixture.
11. Simmer for 2 minutes, check seasoning with salt and pepper and remove from heat.
12. Serve with fine noodles with butter and herbs or mashed potatoes.