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* Cider Braised Chicken with Spiced Butternut
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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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