Chicken with Squash and Garlic Flower

Instructions

1. 1

   In a large skillet over medium-high heat, brown chicken thighs in butter. Season with salt and pepper. Set aside on a plate.

2. 2

   In the same skillet, brown onion and squash for about 5 minutes. Add chicken thighs, cider and broth and cook until liquid has reduced by half.

3. 3

   Add garlic flower and peas and let simmer for about 2 minutes. Adjust seasoning.