Chicken with Squash and Garlic Flower
Chicken with Squash and Garlic Flower
Ingredients
- 8 skinless and boneless chicken thighs
- 2 tablespoons (30 ml) butter
- 1 onion, thinly sliced
- 1 medium butternut squash, peeled and diced
- 1 cup (250 ml) apple cider
- 1 cup (250 ml) chicken broth
- 2 tablespoons (30 ml) jarred garlic flower seasoning
- 1 cup (250 ml) fresh or frozen peas, thawed
- Salt and pepper
Instructions
- In a large skillet over medium-high heat, brown chicken thighs in butter. Season with salt and pepper. Set aside on a plate.
- 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.
- Add garlic flower and peas and let simmer for about 2 minutes. Adjust seasoning.
Chicken with Squash and Garlic Flower