cider chicken thighs with parsnips & squash

Name: Cider Chicken Thighs with Parsnips & Squash
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: American
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

Chicken thighs with Butternut squash, pears, Parsnips, bacon, and onions. Served with a savory cider sauce.

review

Recipe by

Nor Mac

@Adashofloverecipepage

Northern, MA

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.

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yield 4 serving(s)

prep time 15 Min

cook time 40 Min

method Pan Fry

Ingredients For cider chicken thighs with parsnips & squash

3 lb

chicken thighs, skinless and boneless
1 c

chopped sweet onion
10 oz

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

chopped garlic
1 1/2 c

apple cider divided
salt and pepper to taste about 1 each tsp total
1/2 tsp

dried thyme
1/8 tsp

a dash poultry seasoning
4-5

slices cooked bacon crumbled ( i used center cut bacon)
2 Tbsp

corn starch or arrow root
4 Tbsp

olive oil, extra virgin divided

How To Make cider chicken thighs with parsnips & squash

1
Place 2 TB oil in large skillet. Brown the onion until it gets softened.

2
Add in the garlic. Cook about 30 seconds.
3
Remove onion mixture to a bowls. Cover and set aside.
4
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.
5
Into skillet. Add the squash, parsnips, and pears. Add the cooked onion.
6
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.
7
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.
8
Bake at 400 degree’s about 30 minutes or until vegetables are softened.
9
Remove pan from oven. Remove chicken to a platter.
10
Drain juice from pan into a sauce pan.
11
Mix 1/4 cup cider with 2 TB corn starch until well blended.
12
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.
13
Plate vegetables with chicken on top. Drizzle with sauce. Enjoy!
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