APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS
Well, if this dish doesn't scream FALL, then I don't know what does! These crispy fritters are similar to potato latkes, with a sweet and spicy flavor that perfectly complements the rich apple cider glaze on the chicken thighs. It's my idea of a truly comforting meal for a cozy evening at home!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
- Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
- For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
- Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
- Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
- Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
CIDER CHICKEN THIGHS WITH PARSNIPS & SQUASH
A lot of people don't think of pears, when it comes to Fall and Winter. Pears are in abundance. They are mildly sweet and add a wonderful touch to most cool weather dishes.. I came up with this dish by looking in my fridge. I used what I had. This chicken dish is a combination of Apple cider, Onions, Garlic, Butternut squash, Pears, Parsnips, and a hint of savory Bacon. The flavors are delicious together. It is fairly simple to make. The cider gravy is a must. My husband was quite pleased. It's a hit in my family. I hope you all enjoy my dish.
Provided by Nor Mac @Adashofloverecipepage
Categories Chicken
Number Of Ingredients 13
Steps:
- Place 2 TB oil in large skillet. Brown the onion until it gets softened.
- Add in the garlic. Cook about 30 seconds.
- Remove onion mixture to a bowls. Cover and set aside.
- Add 1-2 TB oil to pan. Cook chicken thighs. Salt and pepper well. Cook chicken until almost cooked through. Remove chicken to a 13x9" baking pan or Roaster.
- Into skillet. Add the squash, parsnips, and pears. Add the cooked onion.
- Add 1 1/4 cup apple cider to vegetables. Salt and pepper vegetables. Add Thyme and poultry seasoning. Toss vegetables to combine seasoning Cover cook on medium high until vegetables are half way cooked through. About 10 minutes.
- Pour vegetable mixture over chicken. Sprinkle with bacon. Salt and pepper to taste. Cover with foil, or if using a roaster. Use cover for roaster.
- Bake at 400 degree's about 30 minutes or until vegetables are softened.
- Remove pan from oven. Remove chicken to a platter.
- Drain juice from pan into a sauce pan.
- Mix 1/4 cup cider with 2 TB corn starch until well blended.
- Bring juice to a boil. Mix in corn starch cider mixture. Salt and pepper to taste. bring back to a boil while stirring. Remove from heat.
- Plate vegetables with chicken on top. Drizzle with sauce. Enjoy!
More about "cider chicken thighs with parsnips squash recipes"
ONE PAN CHICKEN AND SQUASH DINNER - LET THE BAKING …
From letthebakingbegin.com
- Preheat oven to 375°F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper.
- Distribute everything in the jelly roll pan. Bake in a preheated to 375°F oven for 1 hour. Increase heat to 425 and bake for another 10-20 minutes until the chicken is golden in color.
APPLE CIDER CHICKEN WITH BUTTERNUT SQUASH - AHEAD OF …
From aheadofthyme.com
CIDER BRAISED CHICKEN WITH CARAMELIZED ONIONS.
From halfbakedharvest.com
APPLE CIDER CHICKEN - WELL PLATED BY ERIN
From wellplated.com
BEST CIDER GLAZED CHICKEN THIGHS RECIPE - HOW TO …
From delish.com
1-PAN APPLE CIDER CHICKEN (QUICK & EASY) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
APPLE CIDER CHICKEN STEW WITH PARSNIPS - EASY REAL FOOD
From easyrealfood.com
APPLE CIDER CHICKEN (EASY ONE PAN RECIPE!) - PINK OWL …
From pinkowlkitchen.com
APPLE CIDER BRAISED CHICKEN THIGHS - A SAUCY KITCHEN
From asaucykitchen.com
APPLE CIDER GLAZED CHICKEN THIGHS - EASY WEEKNIGHT …
From easyweeknightrecipes.com
APPLE CIDER SMOTHERED CHICKEN. - HALF BAKED HARVEST
From halfbakedharvest.com
APPLE CIDER CHICKEN THIGHS | TROP ROCKIN
From troprockin.com
CIDER-BRAISED CHICKEN WITH APPLES, ONIONS & THYME
From food52.com
BRAISED APPLE CIDER CHICKEN THIGHS - MISS ALLIE'S KITCHEN
From missallieskitchen.com
APPLE CIDER CHICKEN WITH APPLES AND PARSNIPS - NYT …
From cooking.nytimes.com
CHICKEN STEW WITH CIDER AND PARSNIPS - FOOD & WINE
From foodandwine.com
APPLE CIDER CHICKEN THIGHS WITH ROOT VEGETABLES
From wholeandheavenlyoven.com
30 BEST SEASONAL RECIPES TO MAKE IN NOVEMBER 2024 - BUZZFEED
From buzzfeed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love