Apple Cider Chicken With Butternut Squash Recipes

APPLE CIDER ROASTED CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Pre-heat oven to 350 and line a roasting pan with foil.
• Scatter butternut squash cubes and whole garlic cloves on bottom of the roasting pan then pour apple cider on top.
• Place chicken breasts on top of the squash/garlic and drizzle with olive oil.
• Season chicken and squash with cinnamon, salt and pepper. (Don't be afraid to use your hands - these breasts need to be evenly coated and well seasoned!)
• Cover pan loosely with foil and bake for 45 minutes or until chicken reaches internal cooking temperature of 165.

APPLE CIDER CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 420F.
• . Pat dry each chicken breast with a paper towel completely before adding seasoning. This helps create extra crispy skin when searing and roasting.
• Season the chicken. In a small bowl, combine olive oil, paprika, salt and pepper in a small bowl and mix well with a spoon to combine. Generously smear the seasoning mixture over the chicken breasts and let it rest on a clean plate for at least 15 minutes.
• Sear the chicken. Heat an oven-safe or cast-iron skillet on the stove for 5 minutes over medium high heat. Once the skillet is sizzling hot, sear the chicken breasts by placing them skin side down until the skin turns brown, about 4-5 minutes. Transfer the chicken breasts on a plate to rest.
• Prepare apple cider sauce. On the same skillet, turn down the heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce. Stir to combine. Bring the sauce mixture to a simmer and stir until it forms a smooth texture. Remove from heat and transfer the chicken breasts back to the skillet with the skin side up.
• Prepare butternut squash. In a large mixing bowl, add butternut squash, sliced apples, thyme, and remaining tablespoon of olive oil. Toss to combine. If using frozen butternut squash, make sure to defrost first and pat dry to remove excess water. Transfer the butternut squash and apple mixture to the skillet and spread it around the chicken.
• Bake. Transfer the entire skillet into the preheated oven and bake for 20 minutes until the skin is crispy and golden brown and the internal temperature for the chicken reaches 165F on a meat thermometer.
• Serve. Serve the chicken and butternut squash on a plate and drizzle some apple cider sauce from the skillet on top.

APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS

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.

SHEET PAN APPLE CIDER CHICKEN AND BUTTERNUT SQUASH FOR TWO

Steps:

• Add 1/2 teaspoon black peppercorns, 1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds to a spice grinder or mortar and pestle. Grind to a powder. Add spices to a large bowl or ziplock bag. Add 1 teaspoon salt and 1/4 teaspoon ground cinnamon.
• Mix spices together with 1/2 cup apple cider, 1 tablespoon olive oil, 1 tablespoon mustard, 1 tablespoon maple syrup, 4 cloves garlic (minced or grated) and 1-inch sliced ginger.
• Add 1 pound boneless, skinless chicken thighs and toss to coat (if using bag, securely close bag and flip around a few times to ensure all the chicken gets coated). Put in fridge and marinate for at least 2 hours, preferably overnight.
• Take chicken out about 30 minutes before roasting. Preheat oven to 425 and line a baking sheet with parchment paper.
• Add 1 pound chopped butternut squash to pan and toss with 2 tablespoons of the marinade. Remove chicken from marinade and arrange on pan (don't thrown away the marinade!). It's okay if some of the squash is covered, but you want things to mostly be in one layer.
• Drizzle chicken and squash with remaining remaining 1 tablespoon olive oil. Place in oven and roast for 25 minutes, or until chicken is cooked through and squash is browned.
• If desired, turn broiler on for a few minutes at the end to further brown the chicken and squash.
• While chicken cooks, add reserved marinade to a small pot. Add 2 tablespoons fig jam and bring to a boil. Let boil for 2 minutes and then reduce heat and let simmer for 10-15 minutes until the sauce thickens. Drizzle on top of chicken when serving.

BUTTERNUT SQUASH AND APPLE CIDER SOUP

Steps:

• Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
• Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.