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

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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.