Step 1

Preheat the oven to 400° F.Season the chicken with salt and pepper, then rub with flour to coat. Heat a large oven-safe skillet with sides over high heat, and sear the chicken on 1 side. Remove the chicken to a plate. Add the butter and onions and cook 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper, and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are lightly golden. Add the mushrooms, garlic, thyme, and sage, then add the chicken back to the pot. Add the remaining 1 1/2 cups cider, and wine, Cover and roast in the oven for 30 minutes or until the chicken is falling apart. Watch the sauce, if it begins to thicken too much, cover the dish. Serve the chicken with wild rice pilaf and bread. Drizzle with any remaining pan sauce and onions. Enjoy!

Step 2

Season the chicken with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, and sear the chicken on 1 side.To the bowl of your crockpot, add the butter and onions, then place the chicken over the onions. Add the mushrooms, garlic, thyme, sage, apple cider, and wine. Cover and cook on low for 5-6 hours or on high for 4-5 hours. Serve the chicken with wild rice pilaf and bread. Drizzle with any remaining pan sauce and onions. Enjoy!