* Cider Braised Chicken with Spiced Butternut
Shallots, 8 oz. Bag
In Stock

Rosemary Bunch, ea.
In Stock

Cider Braised Chicken with Spiced Butternut  

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 1/2 cups cubed butternut squash
  • a pinch of cinnamon
  • 4 bone-in, skin on chicken breasts
  • 1/2 cup all-purpose flour + more for sprinkling
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 cups Angry Orchard hard cider (available In-store only)
  • 1/2 cup apple juice
  • 2 tablespoons dijon mustard
  • 3 tablespoons cream
  • a few rosemary sprigs for cooking and garnish

Preheat the oven to 400 degrees F.

Heat a large oven-safe skillet over medium heat. Add 1 tablespoon of olive oil and butter each. Add the shallots and butternut squash with a pinch of salt and pepper and cinnamon. Cook, stirring occasionally, for about 10 minutes. Remove the squash mixture and place in a large bowl.

Increase  heat  to medium-high. Stir together the 1/2 cup flour, salt, pepper, garlic, paprika and nutmeg in a bowl. Add the remaining oil to the hot skillet. Take each piece of chicken and dredge it lightly in the seasoned flour then place it in the skillet. Brown the chicken on all sides until deeply golden. Remove the chicken from the skillet and place it on a plate.

With the heat still on medium-high, slowly pour in the hard cider,  scraping the bottom of the skillet to remove the brown bits of flavor. Stir in the apple juice. Sprinkle  a tablespoon of flour and the mustard, whisking until combined. Cook the mixture until it is bubbling and reduced by a third. Reduce the heat to low and stir in the cream. Place the chicken back in the skillet and cover with the butternut mixture. Place rosemary on top. Cover the skillet and place it in the oven. Braise for 25 to 30 minutes. Let cool slightly before serving. Serves 4

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