The leaves are turning vibrant hues of red and gold, a crispness fills the air, and the aroma of warm spices beckons from the kitchen. This is the perfect time for a comforting and delicious meal, and this Autumn Chicken Thigh recipe fits the bill perfectly! Forget bland weeknight dinners; this recipe is bursting with autumnal flavors, is surprisingly easy to make, and is a healthy option for the whole family. Get ready to experience the magic of homemade cooking at its finest!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 butternut squash (about 1 lb), peeled, seeded, and cubed
- 1 apple (Honeycrisp or Fuji recommended), peeled, cored, and chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Prep the Veggies: Begin by prepping all your vegetables. Chop the onion, carrots, and celery into roughly equal-sized pieces. Peel, seed, and cube the butternut squash. Peel, core, and chop the apple. Having everything prepped beforehand makes the cooking process much smoother.
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Sear the Chicken: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper. Sear the chicken thighs for about 3-4 minutes per side, until nicely browned. This step adds incredible flavor!
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Sauté the Aromatics: Remove the chicken from the skillet and set aside. Add the onion, carrots, and celery to the skillet and sauté for 5-7 minutes, until softened. Stir occasionally to prevent burning.
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Add the Squash and Apple: Add the butternut squash and apple to the skillet and cook for another 5 minutes, stirring occasionally.
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Bloom the Spices: Stir in the dried sage, thyme, cinnamon, and nutmeg. Cook for 1 minute, allowing the spices to release their fragrant oils. This step is crucial for maximizing the autumnal flavors.
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Combine and Simmer: Return the chicken thighs to the skillet. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a simmer, then cover the skillet and transfer it to a preheated oven at 375°F (190°C).
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Bake to Perfection: Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
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Garnish and Serve: Once cooked, remove the skillet from the oven and garnish with fresh parsley. Serve hot and enjoy this delicious and healthy autumnal meal!
Cooking Tips:
- For extra flavor, consider using bone-in chicken thighs. Just adjust the cooking time accordingly.
- If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer everything to a baking dish.
- Feel free to add other autumnal vegetables like sweet potatoes or Brussels sprouts.
- A splash of white wine or apple cider can add extra depth of flavor.
Variations:
- Spicy Autumn Chicken: Add a pinch of red pepper flakes for a little kick.
- Creamy Autumn Chicken: Stir in a dollop of sour cream or crème fraîche at the end for a creamy finish.
- Sheet Pan Version: For an even easier cleanup, roast everything on a large sheet pan instead of a skillet.
Nutritional Information (per serving, approximate):
This recipe provides a good source of protein, fiber, and vitamins. Nutritional values will vary depending on the specific ingredients used. It's a delicious and healthy addition to your quick dinner ideas repertoire. Enjoy!
This Autumn Chicken Thigh recipe is a fantastic example of easy recipes and healthy meals that can be prepared even on busy weeknights. It's perfect for homemade cooking enthusiasts looking for delicious dishes and best recipes without compromising on taste or health. Enjoy the delicious flavors of autumn with this simple yet satisfying dish!