How many times have you heard that it’s the most wonderful time of the year?
It really is. Fall brings so many flavors I love, and right now I’m fully embracing them — even if that occasionally means resisting a late-night trip downstairs for peanut butter M&M’s.
Sure, pumpkin gets a lot of attention, but pomegranates are great and apple cider season might be even better. I adore all kinds of cider and anything flavored with it: baked goods, candy, and especially savory dishes like chicken, steak, potatoes, and Brussels sprouts.
I also love store-bought apple cider grilling sauces, and when I run out of the jars I have, I end up making my own quick version at home. One-pot chicken dishes are a favorite, too—simple, comforting, and ideal for busy weeknights. It’s been a while since I shared a chicken recipe, and lately chicken is what we keep coming back to.
Last week I even made chicken noodle soup when it was sweltering outside, and it was totally worth it. Then I made it again because apparently “we hadn’t had it in awhile.” Classic mom brain.
If you want to keep things simple, pick a trendy, easy-drinking hard cider that tastes like a boozy apple juice — crisp, balanced between sweet and dry. Or seek out a small-batch cider for a more adventurous option. Either works, just use one you enjoy drinking.
This dish makes a lovely sauce and produces crisp, flavorful chicken with roasted butternut squash, mushrooms, herbs, and a touch of Dijon mustard. It’s wonderful on its own, but even better served over a mound of mashed potatoes.
Cider Braised Chicken with Spiced Butternut and Portobello Mushrooms
4 to 6
1 hr
Pin Recipe
Leave a Review »
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 and thyme sprigs for cooking and garnish
Instructions
-
Preheat the oven to 400°F.
-
Heat a large oven-safe skillet (preferably cast iron) over medium heat. Add 1 tablespoon each of olive oil and butter. Add the shallots and cubed butternut squash with a pinch of salt and pepper, then stir in the cardamom and cinnamon. Cook, stirring occasionally, about 5–6 minutes. Add the mushrooms and cook another 5 minutes until they begin to soften. Remove the shallots, squash, and mushrooms to a bowl and set aside.
-
Increase the heat to medium-high. In a bowl, mix 1/2 cup flour with salt, pepper, garlic powder, smoked paprika, and nutmeg. Add the remaining oil and butter to the hot skillet. Dredge each piece of chicken lightly in the seasoned flour and brown on all sides until deeply golden. Transfer the chicken to a plate.
-
Still over medium-high heat, slowly pour in the hard cider while scraping the skillet to loosen browned bits. Stir in the apple cider, then whisk in a tablespoon of flour and the Dijon mustard. Cook until the mixture bubbles and reduces by about one-third. Reduce heat to low and stir in the cream. Return the chicken to the skillet and top with the reserved shallots, butternut, and mushrooms. Add rosemary and thyme sprigs on top, cover the skillet, and transfer it to the oven. Braise for 25–30 minutes. Let rest briefly before serving.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page. I appreciate you so much!
Now you can have your cider and eat it too.