chicken drumstick and butternut squash in cider ragout

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

0

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Chopped Parsley (optional) Chopped Parsley (optional)
•   Plain Yogurt (optional) Plain Yogurt (optional)
•   Salt to taste Salt to taste
•   1 box frozen pearl onions 1 box frozen pearl onions
•   Water Water
•   1/2 cup dried cranberries 1/2 cup dried cranberries
•   1 sm. can corn, drained 1 sm. can corn, drained
•   3 med. Yukon Gold potatoes, peeled and cut into chunks 3 med. Yukon Gold potatoes, peeled and cut into chunks
•   2 bay leaves 2 bay leaves
•   4 cups chicken broth 4 cups chicken broth
•   1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
•   1/2 teaspoon black pepper 1/2 teaspoon black pepper
•   1/2 teaspoon turmeric 1/2 teaspoon turmeric
•   1/2 teaspoon paprika 1/2 teaspoon paprika
•   1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
•   1/2 teaspoon salt 1/2 teaspoon salt
•   2 cups apple cider 2 cups apple cider
•   1/4 cup flour 1/4 cup flour
•   1 tsp. garlic powder 1 tsp. garlic powder
•   2 cups butternut squash, peeled and cubed 2 cups butternut squash, peeled and cubed
•   2 ribs celery, trimmed and sliced into 1/2 pieces 2 ribs celery, trimmed and sliced into 1/2 pieces
•   1 med. yellow onion, chopped 1 med. yellow onion, chopped
•   2-2 1/2 lbs. chicken drumsticks 2-2 1/2 lbs. chicken drumsticks
•   2 tbsps. canola oil 2 tbsps. canola oil

Instructions

1. Heat oil in large dutch oven or large, heavy stewpot on medium heat. Brown chicken drumsticks turning with tongs. Remove chicken, when browned, onto platter and set aside. Toss in onions, celery and squash. Stir and saute till onions are soft and squash gets a little color. Stir in garlic powder and flour well. Add cider and stir till just thickening. Add seasonings, broth and bay leaves. Stir and return chicken to pot. Gently stir in potatoes, corn and cranberries. Add water, if necessary, to just barely cover mixture. Bring to a boil and turn down heat to a simmer. Cover pot with lid on a lopsided angle to let out steam. Simmer till chicken is tender and potatoes and squash are soft but not mushy. This should be 40 minutes to an hour. Stir occasionally. Add pearl onions about 1/2 hour of simmering time so they don't fall apart. Taste and add salt, as desired. Dollop each bowlful with yogurt and sprinkled parsley, if desired. Delicious with toasted baguette slices, spread with herbed soft cheese like Boursin. Serves 6-8.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!