CIDER CHICKEN THIGHS WITH PARSNIPS & SQUASH

Cider Chicken Thighs with Parsnips & Squash image

Provided by Nor Mac @Adashofloverecipepage

Categories Chicken

Number Of Ingredients 13

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!