Maple Mustard Chicken Skillet with Cranberries and Delicata Squash
serve up this maple mustard chicken skillet for dinner
Keyword: chicken skillet
6bone in chicken thighs
1delicata squashseeded and cut into bite sized pieces
1cuplow sodium chicken stock
Preheat oven to 425 degrees.
Season both sides of the chicken with salt and pepper. Set aside.
Heat the oil in a skillet over medium-high heat until shimmering. Place the chicken in the skillet skin side down and cook until golden brown, approximately 4-5 minutes. Turn the chicken over and cook for an additional 4-5 minutes. Transfer to a plate and keep warm.
Drain all but 1 tablespoon of fat from the pan and return to the the heat. Add the onions to the pan and cook until softened, approximately 3-4 minutes. Stir in the garlic and cook for 1 minute.
Add the squash and cranberries to the pan. Cook for an additional 3-4 minutes or until the squash begins to soften. Stir in the sage and continue cooking for 2-3 minutes.
In a medium bowl, whisk together the chicken stock, apple cider, maple syrup, mustard and cornstarch until combined and the cornstarch is dissolved.
Stir the chicken stock mixture into the skillet and bring to a boil. Turn the heat off and return the chicken to the skillet.
Transfer the skillet to the oven and cook for 20-25 minutes or until the chicken is cooked through.
Serve the chicken immediately with the sauce and vegetables over rice, if desired.