Best Cider Chicken Thighs With Parsnips Squash Recipes

APPLE CIDER GLAZED CHICKEN THIGHS

Apple Cider Glazed Chicken Thighs image

Boneless, skinless chicken thighs are sauteed in a savory blend of herbs and spices, then glazed with a flavorful reduction of apple cider and dijon mustard.

Provided by Katerina | Easy Weeknight Recipes

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1.5 pounds boneless, skinless chicken thighs, ((about 6 chicken thighs ))
1 teaspoon dried thyme or dried rosemary, ((choose either))
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and freshly ground pepper, (to taste)
4 cloves garlic, (minced)
1 cup apple cider, ((NOT Apple Cider Vinegar))
1 tablespoon dijon mustard
1 fresh rosemary sprig or fresh thyme sprig
1 tablespoon butter

Steps:

Heat olive oil in a large 12-inch skillet set over medium heat.
In the meantime, in a small mixing bowl combine dried thyme or dried rosemary (use either one), onion powder, garlic powder, paprika, salt, and pepper.
Season chicken thighs with prepared seasoning.
Add chicken thighs to the hot oil and cook for 5 minutes, or until golden brown.
Flip over and cook for 6 to 8 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Cook time depends on the size of the chicken. Also, make sure you're using boneless and skinless chicken thighs.
Remove cooked chicken thighs from the skillet and set aside.
Set skillet over medium-high heat.
Add garlic and cook for 20 seconds, or until fragrant.
Slowly pour in the apple cider.
Add dijon mustard and whisk everything until well combined.
Add rosemary sprig or thyme sprig to the sauce.
Continue to cook for 8 minutes, to reduce the sauce.
Slowly stir around the tablespoon of butter until melted.
Taste the sauce for salt and pepper; adjust to taste.
Return chicken thighs to the skillet and cook for 2 more minutes, to heat through.
Remove from heat.
Garnish with parsley.
Serve.

Nutrition Facts : Calories 326 kcal, Carbohydrate 8 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 223 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

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!

ROASTED CHICKEN THIGHS WITH WINTER SQUASH

Roasted Chicken Thighs With Winter Squash image

Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.

Provided by Melissa Clark

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped sage
1 and 1/2 teaspoons coriander seed
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup maple syrup
3 tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
1/4 cup thinly sliced scallions, white and light-green parts

Steps:

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
Heat oven to 425 degrees.
In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Cider-Braised Chicken Thighs With Apples and Greens image

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

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 cup thinly sliced shallots (2 to 3 medium shallots)
2 tablespoons roughly chopped fresh sage leaves
3 garlic cloves, minced
3/4 cup fresh apple cider
2 tablespoons apple cider vinegar, plus more to taste
2 tablespoons Dijon mustard
3/4 to 1 cup chicken broth, preferably low-sodium
1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces
1 crisp red apple, such as Fuji, cored and thinly sliced

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.