8 skinless and boneless chicken thighs

2 tablespoons (30 ml) butter

1 onion, thinly sliced

1 medium butternut squash, peeled and diced

1 cup (250 ml) apple cider

1 cup (250 ml) chicken broth

2 tablespoons (30 ml) jarred garlic flower seasoning

1 cup (250 ml) fresh or frozen peas, thawed

Salt and pepper

In a large skillet over medium-high heat, brown chicken thighs in butter. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown onion and squash for about 5 minutes. Add chicken thighs, cider and broth and cook until liquid has reduced by half.

Add garlic flower and peas and let simmer for about 2 minutes. Adjust seasoning.

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