Best Cider Chicken Thighs With Parsnips Squash Recipes

CHICKEN STEW WITH CIDER AND PARSNIPS

Chicken Stew With Cider and Parsnips image

Carrots, parsnips and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew - perfect for a chilly fall evening. Simple boiled potatoes, egg noodles, or rice would be perfect for catching the stew's extra sauce.

Provided by Chef mariajane

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons cooking oil
4 chicken thighs
4 chicken drumsticks
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon flour
1 cup apple cider
1 1/2 cups canned low sodium chicken broth or 1 1/2 cups homemade stock
1 onion, cut into thin slices
1 lb parsnip, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1/2 teaspoon dried thyme

Steps:

Heat the oven to 400°F
In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon fo the salt and the pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pot.
Reduce the heat to moderate and stir the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any browned bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoons of the salt. Simmer, partially covered, for 10 minutes.
Return the chicken to the pot. Bring the stew back to a simmer, cover, and put in the preheated oven until the chicken is done and the vegetable are tender, about 15 minutes.

Nutrition Facts : Calories 507.6, Fat 28.5, SaturatedFat 7, Cholesterol 138.1, Sodium 628.5, Carbohydrate 28.9, Fiber 7, Sugar 8.2, Protein 34.2

APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS

Apple Cider-Glazed Chicken Thighs with Butternut Squash Fritters image

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

Ingredients

2 cups grated butternut squash, squeezed dry, liquid reserved
1 cup grated apple (preferably tart, like a Granny Smith), squeezed dry, liquid reserved
2 tablespoons grated fresh ginger
1 large egg, lightly whisked
1/4 cup dry breadcrumbs, finely ground
1 teaspoon dried sage
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
2 tablespoons olive oil, plus more as needed
8 boneless, skinless chicken thighs (about 2 pounds)
Kosher salt or sea salt and freshly ground black pepper
1 yellow onion, thinly sliced
4 sprigs fresh thyme
1 cup apple cider
1 tablespoon apple cider vinegar
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons unsalted butter, softened

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 CHICKEN THIGHS WITH PARSNIPS & SQUASH

Cider Chicken Thighs with Parsnips & Squash image

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

Ingredients

3 pound(s) chicken thighs, skinless and boneless
1 cup(s) chopped sweet onion
10 ounce(s) butternut squash cubed. ( i buy precut and cut it up into smaller pieces)
2 pears cored and coarsely chopped ( i used ajou)
2 medium parsnips peeled and cubed
2 clove(s) chopped garlic
1 1/2 cup(s) apple cider divided
salt and pepper to taste about 1 each tsp total
1/2 teaspoon(s) dried thyme
1/8 teaspoon(s) a dash poultry seasoning
4-5 slices cooked bacon crumbled ( i used center cut bacon)
2 tablespoon(s) corn starch or arrow root
4 tablespoon(s) olive oil, extra virgin divided

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!