Chicken thighs with mushrooms and cider

I use a large sauté pan for this, at least 26cm in diameter. I often put a medium-sized potato in here, too. Scrubbed, not peeled, then cut into large pieces and added once the mushrooms have softened. If they collapse a little into the juices, then all the better. No accompaniment will be necessary here if you are putting potatoes in as well. If not, then a bowl of mash is a thoroughly good thing.

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