Ingredients:

  • 4 large Chicken Thighs (Bone-in, skin-on preferred)
  • 2 tbsp Plain (All-Purpose) Flour
  • 1 tsp Smoked Paprika
  • 2 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • Salt and Black Pepper, to taste
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 4 cups Butternut Squash, peeled and cut into 1-inch cubes
  • 1 cup Hard Cider (Dry/Semi-Dry)
  • 2 cups Chicken Stock (Low Sodium)
  • 8-10 Fresh Sage Leaves, roughly chopped
  • 3 sprigs Fresh Thyme
  • 1/2 cup Double Cream (Heavy Cream)

Instructions:

  1. Prep Chicken: Pat the chicken thighs thoroughly dry with paper towels. In a shallow dish, combine the flour, salt, pepper, and smoked paprika. Dust the chicken pieces lightly in the seasoned flour mixture, shaking off any excess.
  2. Sear the Chicken: Heat the olive oil and butter in the Dutch oven over medium-high heat. Place the chicken skin-side down (if using skin-on). Sear undisturbed for 5-7 minutes until the skin is deeply golden and crisp. Remove the chicken and set it aside on a plate; leave the residual fat in the pot.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5 minutes until softened. Add the minced garlic and chopped butternut squash cubes; cook for another 3 minutes.
  4. Flour Power: Sprinkle any remaining seasoned flour (or 1 tsp of fresh flour) over the vegetables and stir for 1 minute—this helps thicken the eventual sauce.
  5. Deglaze: Pour in the hard cider. Bring to a rapid simmer, scraping up any delicious browned bits (the fonds) stuck to the bottom of the pot. Let the cider reduce by half (about 3 minutes).
  6. Add Stock and Herbs: Pour in the chicken stock. Add the fresh sage and thyme sprigs. Bring the mixture just to a boil.
  7. Braise: Carefully return the seared chicken thighs to the pot, nestling them into the liquid and vegetables. The liquid should cover about two-thirds of the chicken.
  8. Simmer: Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 35–40 minutes, or until the chicken is fork-tender and the squash is soft.
  9. Finish the Sauce: Remove the lid. Stir in the double cream (heavy cream). Taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thin, let it simmer uncovered for 5–10 minutes to reduce slightly.
  10. Rest and Serve: Discard the thyme sprigs. Let the dish rest for 5 minutes before serving directly from the pot.