I found and saved this recipe on Facebook a few weeks ago. Finding again and then cooking from a recipe on FB? I don’t even know. So I’m putting it here on NMB, and I can have it for always.
This smelled amazing and hit all the right notes. You know a recipe is a keeper when the kids ask for more vegetables and then even after two helpings go pick at the pan for their favorites (garlic! celery!).
This didn’t cook in the time the original recipe said it would (maybe I had too many vegetables?), so I’m going to post it here just like I made it. It’s a little fussy with moving from one pot to two, but not overly so, I don’t think.
- 9-10 chicken drumsticks
- 3 cups butternut squash, peeled and chopped into 1-inch squares
- 3 medium potatoes, chopped into 1-inch squares (next time I’ll probably double the potatoes–they were a favorite)
- 4 stalks celery, chopped into 1-inch pieces
- 1 1/4 cup apple cider or spiced apple cider (I used plain apple juice because that’s what I had)
- 1 large yellow onion, halved and sliced
- 1/4 cup chopped fresh sage leaves
- 4-5 garlic cloves, peeled (I’ll use more next time, another favorite)
- 2 tablespoons coconut oil
- salt and pepper
- Start by chopping and peeling all the veggies and setting them aside. This doesn’t actually have to be done first, but I bet you’ll be happier getting it out of the way.
- Preheat oven to 350.
- Next, heat coconut oil in a large dutch oven or oven safe pot with lid. Sprinkle chicken with salt and pepper.
- Add garlic and chicken to the oil and let chicken cook on each side for about 3 minutes at medium/high heat. Remove and add 1/4 cup cider to the pan to deglaze. Using something soft like a spatula, stir to remove any stuck bits from the pan. After a minute or so, add chicken back in, then cover with veggies and sage, a sprinkle of salt, 1 cup of cider, and cover. Bake at 350 for 45 minutes.
- Now at this point, my chicken wasn’t nearly done, so I moved the drumsticks to a 9×13 glass pan and put the chicken and the veggies (now separated) back into the oven for about 15 minutes. If your chicken is done with the initial bake, great. Proceed to step 6.
- Scoop out all the chicken and veggies. There should be some of the cider and fat left in the pot. If its thick, you can use is straight up as gravy. If it’s still too thin, add some of the vegetables back in to the liquid and use an immersion blender to thicken into a gravy to serve atop chicken and veggies.
- Plate chicken with veggies, add a drizzle of cider gravy, and enjoy.