fall chicken recipe

Yields1 Serving

 1 Whole Chicken, cut into pieces
 2 tbsp Olive Oil
 1 cup Bacon, diced
 3 Cloves of Garlic, chopped
 2 Shallots, diced
 2 cups Butternut Squash, diced
 1 Apple, diced
 2 Carrots, sliced
 1 cup Button Mushrooms, cleaned
 2 tsp Ginger, grated
 2 tsp Allspice
 1 tsp Cardomom
 1 tbsp Dijon Mustard
 2 Cans of Apple Cider ( with alcohol)
 2 cups Chicken Stock
 6 Pearl Onions
 ½ cup Cranberries, fresh or frozen
 1 pinch Saffron
 Salt and Pepper to taste
 1 Can of Coconut milk (regular, not light)
Swoodles
 6 Sweet Potatoes
 1 tbsp Olive Oil
 Salt and Pepper to taste

1

Heat oven to 350 F.

2

On the stove, in a dutch oven or cast iron pan, brown the chicken in the olive oil.

3

Remove chicken from pan.

4

On medium-high add in bacon, garlic, shallots, butternut squash, apple, carrots, mushrooms, ginger, allspice, cardamom, and dijon. Stir and cook until softened, about 10 minutes.

5

Add cider and Chicken Broth., stir. Add pearl onions, cranberries and saffron. Stir to combine.

6

Add pieces of chicken back in, pushing it down into the broth so it is covered.

7

Place lid on the dutch oven and move to the oven.

8

Cook for 2 hours, stirring every so often.

9

When your chicken looks like it's beginning to get really tender (like fall off the bone tender) remove the lid and turn the oven up to 450.

10

Pour in can of coconut milk (or you can replace with 1 cup of heavy cream). Stir to combine. Cook with the lid off until the broth starts to thicken and become bubbly and the chicken browns. (if your chicken is still buried under the broth, you can pull it up to the top with a pair of tongs)

11

While your chicken broth is thickening, spiralize your sweet potatoes.

12

Remove chicken from the oven.

13

Over high heat, add sweet potatoes to a pan with olive oil. Season with salt and pepper. Saute briefly, no longer than 2 minutes.

14

Spoon chicken and sauce over your "swoodles" (sweet potato noodles) and enjoy!

Ingredients

 1 Whole Chicken, cut into pieces
 2 tbsp Olive Oil
 1 cup Bacon, diced
 3 Cloves of Garlic, chopped
 2 Shallots, diced
 2 cups Butternut Squash, diced
 1 Apple, diced
 2 Carrots, sliced
 1 cup Button Mushrooms, cleaned
 2 tsp Ginger, grated
 2 tsp Allspice
 1 tsp Cardomom
 1 tbsp Dijon Mustard
 2 Cans of Apple Cider ( with alcohol)
 2 cups Chicken Stock
 6 Pearl Onions
 ½ cup Cranberries, fresh or frozen
 1 pinch Saffron
 Salt and Pepper to taste
 1 Can of Coconut milk (regular, not light)
Swoodles
 6 Sweet Potatoes
 1 tbsp Olive Oil
 Salt and Pepper to taste

Directions

1

Heat oven to 350 F.

2

On the stove, in a dutch oven or cast iron pan, brown the chicken in the olive oil.

3

Remove chicken from pan.

4

On medium-high add in bacon, garlic, shallots, butternut squash, apple, carrots, mushrooms, ginger, allspice, cardamom, and dijon. Stir and cook until softened, about 10 minutes.

5

Add cider and Chicken Broth., stir. Add pearl onions, cranberries and saffron. Stir to combine.

6

Add pieces of chicken back in, pushing it down into the broth so it is covered.

7

Place lid on the dutch oven and move to the oven.

8

Cook for 2 hours, stirring every so often.

9

When your chicken looks like it's beginning to get really tender (like fall off the bone tender) remove the lid and turn the oven up to 450.

10

Pour in can of coconut milk (or you can replace with 1 cup of heavy cream). Stir to combine. Cook with the lid off until the broth starts to thicken and become bubbly and the chicken browns. (if your chicken is still buried under the broth, you can pull it up to the top with a pair of tongs)

11

While your chicken broth is thickening, spiralize your sweet potatoes.

12

Remove chicken from the oven.

13

Over high heat, add sweet potatoes to a pan with olive oil. Season with salt and pepper. Saute briefly, no longer than 2 minutes.

14

Spoon chicken and sauce over your "swoodles" (sweet potato noodles) and enjoy!

Coq au Cidre

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