Best 5 Chicken Thighs With Squash Yams And Dried Apricots Recipes

CHICKEN WITH SUGAR PUMPKINS & APRICOTS

Steps:

• Place pumpkin in a 5-qt. slow cooker coated with cooking spray., In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1-2 minutes; transfer to slow cooker., Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

CHICKEN THIGHS WITH APPLES, ACORN SQUASH AND POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Preheat a 10- or 12-inch oven-safe skillet over high heat for about 3 minutes. While the skillet is heating, place the squash and halved potatoes in a medium bowl, add a tablespoon of water and cover tightly with plastic wrap. Microwave on high until fork-tender, 2 to 3 minutes.
• Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Add butter and oil to the skillet and swirl or stir to coat the bottom. Place the thighs skin-side down and sear until golden brown, 3 to 5 minutes. Reduce the heat to medium-high if the thighs seem to be browning too quickly. Flip the thighs and cook the other side until GBD (golden brown and delicious), 3 to 5 minutes longer. Transfer the thighs to a plate and set aside.
• Stir in the onions, garlic and thyme. Cook, stirring, until the onion is translucent, about 1 minute. Add the microwaved squash and potatoes; turn the potato halves so they're cut-side down to brown. Cook until the potatoes are well browned on the bottom, 2 to 3 minutes. Season with salt and pepper, stir, and add the apple and broccolini. Cook until the apple starts to soften, about 1 minute.
• Spread the vegetables and apple out evenly and place the chicken on top. Transfer to the oven and bake until the thighs are cooked through and an instant-read thermometer inserted into the thickest part not touching bone register 165 degrees F, 10 to 15 minutes.
• Meanwhile, for the quick gravy: Whisk together 1 tablespoon of broth with the cornstarch in a small bowl to create a slurry. Whisk in the remaining broth, cream and salt until combined.
• When the chicken is done, remove the skillet from the oven with oven mitts. Add the gravy and stir until the gravy is incorporated, about 30 seconds. Enjoy!

CHICKEN, DRIED APRICOTS

Steps:

• Rub the chicken with cumin, paprika, salt and pepper. Place the garlic in the cavity. Set aside at room temperature for one hour.
• Simmer the apricots in water to cover for 30 minutes, or until plump.
• Preheat oven to 350 degrees. In a large fireproof casserole, fry the onion in the butter and oil until soft. Add the chicken and apricots. Cover and bake in the oven for 45 minutes, or until the chicken is cooked, basting frequently. Remove lid for final 15 minutes of cooking so that the chicken breast browns. Correct seasoning and serve.

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS

Steps:

• Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
• Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
• Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
• Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.