Cider Braised Chicken with Spiced Butternut.
How many times have you already heard that it’s the most wonderful time of the year?!
Because it is. It 100% is.
Can I reserve the right to say that once a month until December? I think. Especially since right now it’s past midnight and I’m trying not to go downstairs and eat peanut butter m&m’s. The whole “go downstairs” part helps with that.
But! That’s not why this is the most wonderful time. You know?
Yeah, I know. It’s pumpkin season but what is even better than pumpkin season is pomegranate season and what is even better than that is APPLE CIDER SEASON.
Oh yes, so much yes. I adore any and all types of cider and better yet: love all things flavored with cider. Like baked goods and candy but more importantly, anything savory. Chicken, steak, potatoes, even brussels sprouts. Whaaaaaat.
While I don’t go too crazy for pumpkin-flavored goods anymore, you can absolutely give me apple cider flavored [insert random food here] and I’ll be down.
Plus, one of my favorite places makes an apple cider grilling sauce (um, yes, I know, it’s incredible) and when I inevitably go through both jars that I have in my pantry, I’ll need some way to kind of figure it out on my own.
PLUS: I love a good one pot chicken dish. Um, it’s been over a MONTH since I’ve shared a chicken recipe too. Very unlike me. I keep making things that seem similar and I have no idea what’s behind that other than the fact that mom brain is a thing. We are still eating tonnnnnssss of chicken, if only because I spent so many months being just totally… over it… that now it’s all I want.
Last week I even made chicken noodle soup. It was 87 degrees outside, but whatever. It was delicious.
Then I decided I wanted to make it again this week because we “hadn’t had it in awhile.” Holy freaking mom brain.
If you want to be super basic like me, grab a trendy and easily loved hard cider that tastes like boozy apple juice. Super crisp while being both sweet AND dry. How do they do that?! Or you can be all hipster fancy and find one that you have to search far and wide for but that no one else will even know about (until you instagram it, duh).
Doesn’t matter – just make sure you like to drink it! Because we’re going to create a lovely little sauce and crisp up the most flavorful chicken and add squash cubes and mushrooms and herbs and even a little mustard because who can live without mustard? No one, that’s who.
This is one of those dishes that works perfectly on it’s on, but would reeeeeally benefit from a mound of mashed potatoes. If you get my drift.
Cider Braised Chicken with Spiced Butternut and Portobello Mushrooms
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 1/2 cups cubed butternut squash
- 1/2 teaspoon ground cardamom
- a pinch of cinnamon
- 1 1/2 cups portobello button mushrooms
- 1 pound boneless, skinless chicken thighs
- 1 pound chicken drumsticks
- 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 hard cider
- 1/2 cup apple cider
- 2 tablespoons dijon mustard
- 3 tablespoons cream
- a few rosemary + thyme sprigs for cooking and garnish
Instructions
- Preheat the oven to 400 degrees F.
- Heat a large over-safe (preferably cast iron!) skillet over medium heat. Add 1 tablespoon of olive oil and butter each. Toss in the shallots and butternut squash with a pinch of salt and pepper. Stir in the cardamom and cinnamon. Cook, stirring occasionally, for about 5 to 6 minutes. Add in the mushrooms and stir to toss. Cook for another 5 minutes, until the mushrooms slightly soften. Remove the shallots, squash and mushrooms from the skillet and place them in a large bowl off to the side.
- Increase the heat until the skillet to medium-high. Stir together the 1/2 cup flour, salt, pepper, garlic, paprika and nutmeg in a bowl. Add the remaining oil and butter 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. Once finished, 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 which scraping the bottom of the skillet to remove the brown bits of flavor. Stir in the apple cider. Sprinkle in a tablespoon of flour and the dijon mustard, whisking until combined. Cook the mixture until it is bubbling and reduces by just a third. Reduce the heat to low and stir in the cream. Place the chicken back in the skillet and cover with the shallots, butternut and mushrooms. Place a few rosemary and thyme sprigs on top. Cover the skillet and place it in the oven. Braise for 25 to 30 minutes. Let cool slightly before serving.
Did you make this recipe?
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I appreciate you so much!
Now you can have your cider and eat it too.
72 Comments on “Cider Braised Chicken with Spiced Butternut.”
I couldn’t agree more, yes it’s absolutely the best time of year! You can say it as many times as you want! This chicken looks totally fab and I love all the flavors!
I think you’ll always know the way to my heart just because of our mutual obsession with apple cider. this looks delicious can’t wait to make it once I’m out of the whole30 reintroduction phase!
This IS the most wonderful time of year! i love the sound of this and need to get cider onto chicken immediately!
It IS the best time of year! I love how all the produce comes in, and the farmer’s market is full to brimming with all sorts of cool stuff. I love the melange of spices you have going off on this dish. I wouldn’t have thought to pair cardamom together with smoked paprika, but I can see how they would interact together – kind of like a bluesy-jazz like note.
I am always confused when people say to ‘cover’ my cast iron skillet-do some come with covers (mine totally didn’t) or do you just mean tin foil? #questionsthatneedanswered
hahahah i love it. if yours doesn’t have a lid, you can totally use foil!
It’s like you’re in my brain. ALL OF MY FAVORITE FALL THINGS. can’t frickin wait to make this
I am so with you on the “cider everything.” I am not a pumpkin fan myself (except pumpkin beer), so I like to incorporate cider to get me in the fall spirit. Hard cider pulled chicken in the crockpot….cider caramels….cider to drink!
I love roasted squash! My family isn’t a big fan of mushrooms, but I think it would be just fine without it.
xoxoBella | http://xoxobella.com
Love. I am so making this. It’s been awhile since I’ve seen a chicken recipe that has gotten me excited, so thank you.
So cozy! Love it.
I was over chicken too until I saw this recipe. Gah! Cider braised is just code for mouth watering.
You know what ,the next time it is really cold out, i am going to make this. I’m still basking in the last warms day and watching the honeybees go crazy around my garden. I promise, I will make this soon…………………
Mmm what a perfect fall dish! Can’t wait to make this
I’m glad I’m not alone in my feelings of deep love for Peanut Butter M&Ms.
ugh they are the WORST. (best.)
This looks like an amazing dinner combination! We’re definitely going to have to give this a try really soon!
Paige
http://thehappyflammily.com
This looks so good, but do you think it would work in a dutch oven instead? It’s my only oven-safe pot with a lid :/
definitely! as long as it’s oven safe, it will work!
Jessica, I couldn’t agree more! I find myself putting cider and/or apples in every-single-recipe and need to get control of the situation. Or maybe not. :) This one looks amazing. On my list!
This looks so yummy for fall! I just cooked my first butternut squash on Tuesday – a day before the official start of fall, but who’s counting?
Yes to all of it! This dish sounds soooo good. I am a big fan of chicken, I always overeat. I guess if I make it your way I would finish it on my own. Delicious.
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I absolutely adore Fall…and butternut squash, chicken, apple cider…and peanut/butter m&m’s. I heard somewhere they are the “best” chocolate bar choice for you (peanuts = protein) and blah…blah…blah…that was enough for me. I’m absolutely loving the flavors in this recipe…so earthy, comforting, warm and delicious. Can’t wait to try it! – Liz
Oh. My. Gosh! This looks absolutely to die for! My only question is (and only because I don’t drink), what brand of hard cider would you recommend? i can’t wait to sink my teeth into this.
i would grab a 6-pack of the angry orchard crisp apple or woodchuck!! it won’t be super boozy!
¡Fantástica receta! Fácil de preparar, con un resultado final delicioso y buenas fotografÃas. gracias por compartirla con todos/as.
/ http://www.mascasaonline.com
hi! Can you tell me how big your cast iron skillet is in your second to last picture? Just want to see how it compares to mine. Thanks.
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I just made this for dinner! Yum! But: (and there’s always a but, right?) omitted the mushrooms and dairy. The sauce was fine without the cream, but I can see how that would take it over the top. Great combination of spices!
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This is one of the best recipes of yours I’ve ever tried – seriously, this was just amazing. We subbed in beer for hard cider, since we didn’t have any on hand, and it worked really well, but I’m eager to try it again with the hard cider and apple cider combo.
So tasty. Just wanted to tell everyone to cook the butternut squash to their desired squishy-ness before they go into the oven. This dish is so good. :)
Just made this for dinner tonight…ohmigosh…it was delicious! I ended up having to substitute the cardamom, but used allspice instead. Still good! My husband and I agreed…this is one to add to the regular rotation!
Yum!!
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I’m so excited to make this next week!!
I’m not a huge cooked mushroom lover (I prefer them raw on salad etc.) Do you have a recommendation for a substitute?
I don’t like mushrooms either, so I used a cubed sweet potato instead. It was perfect!
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I dragged all the ingredients for this recipe to our cabin this weekend. Hubby wanted to know why the food bag was so heavy (cider and hard cider and whole bnut squash!!!) It was beyond amazing!! People, make this just like Jessica says, cream, mushrooms, squash, cider – you won’t regret it!!!
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Hands down, your best recipe yet!
This is by far one of my husband and my most favorite meals we have prepared in a while. I love all of your recipes but this one takes the cake! Thank you!
First time commenter–this recipe totally deserves it! We had a hard cherry apple cider on hand and OMYGOSH IT WAS THE BEST EVER!! Who knew you could make boozy apple gravy :) Also, for anyone wondering, I subbed GF flour and turned out great!
I am defintiely going to make this for the weekend, we have company!
Question, if we wanted to do this with white meat, would you suggest chicken breast on the bone or do you think it could fly with bonless skinless?
I tried this tonight and loved it!! I ended up using only apple cider (no hard cider) and used chicken breast instead of thighs and wings. I took your suggestion and served it over mashed potatoes (trader joes has frozen mashed potatoes now and they were perfect!) Perfect fall meal!
This recipe is FANTASTIC!
We made this last night with adaptations for food sensitivities & allergies and this dish was full of flavor, loved by my family, and one that I will be proud to serve to guests, too.
We eliminated shallots, mushrooms, hard cider and cream and we substituted GF flour for al-purpose flour and additional apple cider for the hard cider.
We served this with a green salad and diced roasted potatoes (with low oil and no salt), the sauce is lovely over the roasted potatoes!
I can’t wait to make this again. Thank you for this fantastic recipe.
I’ve been making this for over a month now–maybe five times. Great after Xmas too! My wife is vegetarian so I save a bit of butternut squash and mushrooms for her to mix with cranberries, pecans, and gorgonzola over faro. It’s a classic recipe.