Country Chicken Skillet with Cider-Sage Gravy, Crunchy Pretzel Stuffing and Roasted Squash

Name: Country Chicken Skillet with Cider-Sage Gravy, Crunchy Pretzel Stuffing and Roasted Squash
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp smoked paprika; 1 tsp garlic powder; 2 tbsp olive oil; 4 cups delicata or butternut squash, small diced; 1 1/4 cups yellow onion; 3/4 cup celery; 3 tbsp unsalted butter; 2 tbsp fresh sage; 2 tsp fresh thyme; 5 oz hard pretzels; 5 cups rustic bread; 2 cups chicken broth; 3/4 cup non-alcoholic apple cider; 2 tbsp all-purpose flour; 2 tsp Dijon mustard; 1 tbsp apple cider vinegar; 1/4 cup fresh parsley

An original American-inspired recipe: browned chicken thighs served over a savory pretzel-herb stuffing with roasted squash and a silky apple cider-sage gravy. Cozy, crisp, and perfect for a hearty dinner.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel of cocina)
8 g salt (divided)
3 g black pepper (freshly ground, divided)
4 g smoked paprika
3 g garlic powder (divided)
30 ml olive oil (divided)
450 g delicata or butternut squash, small diced (without semillas)
180 g yellow onion (chopped diced small, divided)
100 g celery (chopped)
45 g unsalted butter (divided)
6 g fresh sage (chopped, divided)
2 g fresh thyme (hojitas solamente)
140 g hard pretzels (troceados en pieces small)
170 g rustic bread (diced of 2 cm, lightly dry)
480 ml chicken broth (divided)
180 ml non-alcoholic apple cider (divided)
16 g all-purpose flour
10 g Dijon mustard
15 ml apple cider vinegar
8 g fresh parsley (chopped)

Nutrition facts

per serving

640 kcal

Calories

37 g

Protein

43 g

Carbs

35 g

Fat

4 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyCeleryMustard

Instructions

1
Preheat the oven to 220°C / 425°F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the garlic powder. Spread on a baking sheet and roast for 20 to 25 minutes, until tender and browned at the edges.
2
While the squash roasts, pat the chicken thighs dry and season them with 1 teaspoon salt, 3/4 teaspoon black pepper, and the smoked paprika.
3
Heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil and brown the chicken for 3 to 4 minutes per side, until nicely colored. Transfer to a plate; it will finish cooking later.
4
Reduce heat to medium. In the same skillet, melt 2 tablespoons butter. Add two-thirds of the onion and all the celery. Cook for 4 to 5 minutes, stirring, until softened. Stir in half of the sage, the thyme, and the remaining garlic powder; cook for 30 seconds.
5
Add the broken pretzels and cubed rustic bread. Pour in 360 ml / 1 1/2 cups chicken broth and 60 ml / 1/4 cup apple cider. Mix well to moisten, then fold in the roasted squash and half of the parsley. Cook for 1 minute and level the mixture into a rustic stuffing base.
6
Nestle the browned chicken thighs on top of the stuffing. Transfer the skillet to the oven and bake at 200°C / 400°F for 18 to 22 minutes, or until the chicken is cooked through and the center reaches at least 74°C / 165°F.
7
Meanwhile, make the gravy. In a small saucepan, melt the remaining tablespoon of butter over medium heat. Add the remaining onion and cook for 2 to 3 minutes. Sprinkle in the flour and cook for 1 minute, stirring constantly.
8
Gradually whisk in the remaining 120 ml / 1/2 cup chicken broth and remaining 120 ml / 1/2 cup apple cider. Add the Dijon mustard, apple cider vinegar, and remaining sage. Cook for 3 to 5 minutes until lightly thickened and smooth.
9
Remove the skillet from the oven and let it rest for 5 minutes. Taste the gravy and adjust with an extra pinch of salt or black pepper if desired.
10
Serve the chicken over the crunchy pretzel-squash stuffing, spoon the cider gravy over the top, and finish with the remaining fresh parsley.

Chef tips

For the best texture, use day-old bread and thick pretzels so the stuffing stays crisp on top and tender inside. If your skillet is not oven-safe, transfer the stuffing and chicken to a baking dish before baking.

Substitutions

You can swap the squash for diced sweet potato. Thyme can be replaced with a smaller amount of rosemary. If you do not have non-alcoholic apple cider, use unsweetened apple juice with an extra splash of apple cider vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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