APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS
Well, if this dish doesn't scream FALL, then I don't know what does! These crispy fritters are similar to potato latkes, with a sweet and spicy flavor that perfectly complements the rich apple cider glaze on the chicken thighs. It's my idea of a truly comforting meal for a cozy evening at home!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
- Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
- For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
- Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
- Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
- Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.
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Lori Tijerina
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Omar Shawa
[email protected]I love this dish! The chicken is always so tender and juicy, and the glaze is to die for.
Fahad Naseer
[email protected]This is a great recipe for a weeknight meal! It's easy to make and it's always a hit with my family.
Samuel Afem
[email protected]This dish was easy to make and it tasted great! The chicken thighs were juicy and the glaze was flavorful. The butternut squash fritters were a nice addition, but they were a bit too greasy for my taste.
Gutchy Man
[email protected]I'm not a huge fan of butternut squash, but I thought the fritters were really good! They were crispy on the outside and soft on the inside. The chicken thighs were also cooked perfectly.
Thandolwethu Silika
[email protected]I followed the recipe exactly and it turned out great! The chicken was moist and flavorful, and the glaze was delicious. The butternut squash fritters were a bit bland, but they were still good.
POPLARC
[email protected]The flavors in this dish were amazing! The chicken thighs were perfectly cooked, and the glaze was the perfect balance of sweet and tart. The butternut squash fritters were a great addition, and they added a nice crunchy texture to the dish.
Daniel Siyasb
[email protected]These chicken thighs turned out so tender and juicy! The glaze was sticky and sweet, and the butternut squash fritters were crispy and fluffy. I will definitely be making this again!