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Apple Cider Chicken With Spiced Butternut Squash and Green Beans

This autumn recipe is “fall” off the bone delicious. With tastes of apple, cinnamon, and Dijon mustard, everyone will be coming back for seconds.

Ensure you use fresh apple cider for this recipe. It’s available at local grocery stores now. You don’t want the kind that looks like apple juice. The cider should be “pulpy” looking.

Also, use your largest skillet that has a lid. If serving more than 4 people I would increase this recipe to accommodate as many pieces of chicken as your skillet will fit and adjust the vegetable amounts accordingly. My husband literally ate 3 chicken pieces in a a row because he loved the taste so much. He said it was the most amazing sauce he’d ever had.

That said, preheat your oven to 400 degrees and start cooking!

Melt 2 tbsp. of butter in your skillet. Add in the green beans and shallots. Season with salt and pepper. Cook until the shallots brown. Remove the beans and shallots from the skillet and set aside.

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Add 1 tbsp. butter to the skillet. Add in the cubed butternut squash, cinnamon, nutmeg and cardamom. Toss to cover the squash with the spices. Brown the squash on all sides. Remove from skillet and set aside.

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In a medium sized bowl, combine the flour, salt, pepper, garlic powder and cayenne pepper. Remove one tbsp. of this mixture and set aside.

Dredge the chicken pieces in the flour to coat.

Add 1 tbsp. of butter to the skillet. Brown chicken on all sides. Remove chicken from the skillet and set aside.

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Add the apple cider to the skillet. Whisk in the reserved flour and Dijon mustard. Simmer until reduced by one third.

Turn off heat and stir in crème fraiche until thoroughly combined.

Add the chicken back to the skillet. Place the squash on top of the chicken and the beans on top of the squash.

Place the rosemary and thyme sprigs on top. Cover and bake for 30 minutes or until the chicken is cooked through.

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Remove the rosemary sprigs and serve with a side of rice.

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Apple Cider Chicken with Spiced Butternut Squash and Green Beans

Ingredients
  • 4 tbsp butter, divided
  • 2 shallots sliced thin
  • 12 oz green beans (2 1/2 cups)
  • 2 1/2 cups butternut squash cubed
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp garlic powder
  • 6-8 pieces chicken
  • 2 cups fresh apple cider
  • 2 tbsp dijon mustard
  • 3 tbsp creme fraiche
  • 2 sprigs fresh rosemary
  • 4-5 sprigs fresh thyme
Instructions
  1. In a large skillet, melt 2 tbsp. of butter on medium heat.

  2. Add shallots and green beans. Season with salt and pepper and cook for 5-6 minutes or until shallots begin to brown.

  3. Remove green beans and shallots from the skillet. Set aside.

  4. Add 1 tbsp. butter to the skillet. Add in the cubed butternut squash, nutmeg, cinnamon and cardamom. Toss to coat squash in spices. Cook for approximately 10 minutes, browning all sides of the squash. Remove squash from the skillet. Set aside.

  5. In a medium sized bowl, combine the flour, salt, pepper, garlic powder and cayenne pepper. Remove 1 tbsp. of the mixture and set aside.

  6. Dredge chicken in the flour to coat.

  7. Add last tbsp. of butter to the skillet. Brown chicken on all sides. Remove chicken from the skillet and set aside.

  8. Add the fresh apple cider to the skillet. Whisk in the reserved tbsp. of flour and the Dijon mustard. Simmer on medium heat until reduced by one third.

  9. Turn off the heat and add the crème fraiche to the skillet. Stir to combine.

  10. Add the chicken back to the skillet. Place butternut squash on top of the chicken and green beans on top of the squash. 

  11. Place rosemary and thyme sprigs on top. Cover.

  12. Bake at 400 degrees for 30 minutes or until chicken cooked through. Remove the rosemary sprigs and serve with a side of rice. Enjoy!

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