Ingredients:

  • 4 Bone-in, skin-on Chicken Thighs and/or Drumsticks (approx. 700g total)
  • Coarse Sea Salt and Black Pepper, To taste
  • 1 Tbsp Plain (All-Purpose) Flour (15g)
  • 1 Tbsp Unsalted Butter (15g)
  • 1 Tbsp Olive Oil (15ml)
  • 1 large Yellow Onion, roughly chopped (200g)
  • 2 medium Carrots, peeled and sliced chunky (150g)
  • 2 Celery Stalks, sliced (100g)
  • 3 cups Butternut Squash, peeled, seeded, and cubed (approx. 1 inch/2.5 cm) (450g)
  • 3 cloves Garlic, minced
  • 350ml Dry Hard Cider
  • 250ml Chicken Stock (low sodium)
  • 6-8 large Fresh Sage Leaves
  • 4 sprigs Fresh Thyme Sprigs
  • 1 tsp Dijon Mustard
  • 2 Tbsp Fresh Flat-leaf Parsley, chopped

Instructions:

  1. Prep the Chicken: Pat the chicken pieces thoroughly dry using paper towels. Season generously all over with salt, pepper, and lightly dust with the plain flour.
  2. Sear the Chicken: In the Dutch oven, heat the oil and butter over medium-high heat. Sear the chicken pieces, skin-side down first, until deeply golden brown and crispy (about 5–7 minutes per side). Do this in batches if necessary so as not to crowd the pan.
  3. Rest: Remove the chicken and set aside on a plate. Pour off all but 1 tablespoon of the fat from the pot.
  4. Sauté Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the pot. Sauté for 8–10 minutes until the vegetables have softened and the onions are translucent.
  5. Add Garlic and Squash: Stir in the minced garlic and the cubed butternut squash. Cook for 2 minutes until fragrant.
  6. Deglaze: Pour in the hard cider. Scrape up any browned bits (the fonds) stuck to the bottom of the pot. Allow the cider to bubble and reduce by half (about 3 minutes).
  7. Add Liquid and Seasoning: Stir in the chicken stock and the Dijon mustard. Add the fresh sage leaves and thyme sprigs. Bring the liquid to a gentle simmer. Taste the sauce base and adjust the salt and pepper.
  8. Braise: Return the seared chicken pieces to the pot, nestling them among the vegetables so they are partially submerged in the liquid.
  9. Cook Low and Slow: Cover the Dutch oven with a tight-fitting lid. Reduce the heat to low and simmer gently for 45–60 minutes, or until the chicken is fork-tender and the internal temperature reaches 180°F/82°C.
  10. Check Consistency: Remove the chicken and the herb sprigs (discard the woody stems). If the sauce is too thin, raise the heat and let the sauce simmer vigorously for 5–10 minutes uncovered until reduced to your preferred consistency.
  11. Serve: Return the chicken to the pot or transfer it to serving plates. Garnish generously with fresh chopped parsley.