Chicken Thighs with Butternut Squash
- 2 each chicken thighs, cut into 1 inch cubes
- ½ red onion, chopped
- 1 white mushroom, sliced
- 2 tsp of olive oil
- 1 cup of butternut squash, cut into 1 inch cubes
- 1 tablespoon parsley, chopped
- Salt and pepper, to taste
- 2 tsp of white wine
Set the FireDisc to medium heat, add the oil and cook the mushrooms for 5 minutes. Add the onions and cook for another 5 minutes. Add the chicken and butternut squash and cook for 3 to 5 minutes, flipping the chicken twice. Once the chicken is partially cooked, add the white wine and let it reduce for about 10 minutes.
Once the chicken is fully cooked add the parsley and mix well with the vegetables. Enjoy!