Cider Braised Chicken with Butternut Mash and Sage Butter

Ingredients

• •4 bone-in, skin-on chicken thighs
• •1 tablespoon olive oil
• •1 medium onion, thinly sliced
• •3 garlic cloves, minced
• •1 cup hard apple cider
• •1 cup low-sodium chicken broth
• •1 tablespoon Dijon mustard
• •1 teaspoon fresh thyme leaves
• •2 pounds butternut squash, peeled and cubed
• •2 tablespoons unsalted butter
• •3 fresh sage leaves, finely chopped
• •Salt and freshly ground black pepper to taste

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season them generously with salt and freshly ground black pepper on both sides.

2. 2

   In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear them for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken over and cook for 2 more minutes. Remove the chicken from the skillet and set aside.

3. 3

   Reduce the heat to medium and add the sliced onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Pour in the hard apple cider and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the chicken broth, Dijon mustard, and fresh thyme leaves. Bring the mixture to a simmer.

5. 5

   Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Cover the skillet with a lid or foil and transfer it to the preheated oven. Braise for 25-30 minutes, or until the chicken is cooked through and tender.

6. 6

   While the chicken is cooking, prepare the butternut mash. Bring a large pot of salted water to a boil and add the cubed butternut squash. Cook for 12-15 minutes, or until the squash is tender when pierced with a fork. Drain well.

7. 7

   Mash the cooked butternut squash with 1 tablespoon of butter, salt, and freshly ground black pepper to taste. Optional: Add a pinch of nutmeg for extra warmth and flavor. Keep the mash warm until ready to serve.

8. 8

   To make the sage butter, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Add the chopped sage leaves and cook for 1-2 minutes until the butter is golden brown and the sage is crispy. Remove from heat.

9. 9

   To serve, spread the butternut mash onto a platter or individual plates. Place the braised chicken thighs on top and drizzle generously with the sage butter. Serve immediately and enjoy!