Apple Cider Chicken with Rosemary Mashed Root Vegetables

Who doesn't love Fall!? We went apple picking the other day and got some fresh apples and cider to put to use. I paired these two recipes together for a seriously comforting Fall meal! The chicken was ridiculously simply to make. If you are not a fan of mustard, do not worry - I could not pick up on any hint of mustard in the meal once it was done. For the mash, I changed up the main ingredients a little bit, so check out the original recipe link below if you want to stick to using sweet potatoes, white potatoes, and carrots. Instead, I picked up a bag of frozen butternut squash and frozen tri-colored carrots, in addition to the sweet potatoes. Since I used a large amount of sweet potatoes, I boiled them separately from the squash and carrots, then combined everything later in the food processor. This made for a much smoother mash then the potato masher could do, but not necessary if you don't want to. I must admit I was a little nervous for how the mash would turn out. However, it ended up tasting truly amazing and was a great pair with the apple cider chicken! Please don't be afraid to try that mash out! It's also a great way to sneak extra and different nutrients into your diet... just saying. Anyways, I 100% recommend giving this meal a try sometime this Fall! 

Apple Cider Chicken 
Ingredients:

• 4 teaspoons extra-virgin olive oil, divided
• 1 1/2 pounds boneless, skinless chicken thighs (about 8, depending on size) - I used 2 lbs of chicken breasts instead 
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup fresh apple cider (no sugar added!)
• 2 teaspoons Dijon mustard (I used Woodstock Organic Dijon Mustard)
• 3 medium firm, sweet apples, cored and cut into 1/2-inch slices 
• 2 teaspoons chopped fresh rosemary, plus additional for serving

Directions:

1. Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
2. In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.

Original recipe found here


​Rosemary Mashed Root Vegetables
Ingredients:

• 6 medium-large Sweet potatoes, peeled and chopped
• 10 oz bag of frozen Stahlbush Butternut Squash
• 10 oz bag of frozen Stahlbush Tri-colored Carrots
• ⅓ cup unsweetened dairy-free milk beverage (Coconut milk or Almond milk)
• 1 teaspoon fresh rosemary, chopped finely
• 1 teaspoon dried chives
• ¾ to 1 teaspoon salt, to taste
• ½ teaspoon black pepper

Directions:

1. Place the potatoes, butternut squash, and carrots in a pot, and cover with water.
2. Place the pot over medium-high heat, and bring the water to a boil. Reduce the heat to medium-low, and let bubble until the vegetables are fork tender. This usually takes 15 to 20 minutes.
3. Remove the pot from the heat and drain the vegetables.
4. Place the vegetables into a medium bowl, and add the milk beverage, rosemary, chives, salt (to taste), and pepper. Mash the ingredients together with a potato masher or lightly blend with a hand mixer to combine. (I used a food processor to make mash smooth.)

Original recipe found here