Cider Braised Chicken With Berry Sauce

This is based on Mark Bittman's "Chicken with cranberries and mushrooms" from his "Best Recipes in the World" cookbook. My husband made this, and it was adapted due to ingredients that we had on hand. You can use chicken breast instead of thighs. Sorry about the lack of a photo, we thought it smelled so good that we devoured it before thinking about the camera!

• Ready In: 50 mins
• Serves: 2

Ingredients

• 1⁄2 cup mixed berry (dried)
• 2⁄3 cup water
• 1  tablespoon honey
• 1  tablespoon  oil
• 1  tablespoon butter
• 4  chicken thighs (I use boneless)
•  salt
•  pepper
• 4  garlic cloves (minced)
• 2⁄3 cup onion (diced)
• 1⁄4 lb  sliced mushrooms
•  summer savory
• 1⁄2 cup hard alcoholic cider
• 1⁄4 cup  chicken stock

Directions

1. soak berries in water until plump, simmer over low heat until thickened to sauce consistency. remove from heat and stir in honey. set aside.
2. heat oil and butter in deep skillet (with lid). add chicken and brown thoroughly, salt and pepper while cooking.
3. stir in garlic, onion, savory, muchrooms, stock and cider. turn heat to low, simmer covered until chicken is cooked (20-30 minutes).
4. remove chicken from pan, keep warm. increase heat to thicken onion mixture in pan.
5. serve chicken with onion and berry sauces.