Ree Drummond's Fall Chicken Skillet | The Pioneer Woman | Food Network

Ree loads up her skillet with chicken thighs, Brussels sprouts, butternut squash and cauliflower for the ultimate autumn meal!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Fall Chicken Skillet
Level: Easy
Total: 1 hr 10 min
Active: 35 min
Yield: 4 to 6 servings


2 teaspoons ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
6 to 8 bone-in, skin-on chicken thighs
2 tablespoons olive oil, plus more for drizzling
4 cloves garlic, minced
1 red onion, quartered and separated
1 tablespoon minced fresh thyme
6 to 8 fresh sage leaves, minced
2 sprigs fresh rosemary, leaves minced
2 cups halved Brussels sprouts
2 cups cubed butternut squash
1 head cauliflower, cut into small florets
1/2 cup pomegranate seeds
Balsamic reduction, for finishing
Toasted loaf of crusty bread, for serving


Preheat the oven to 375 degrees F.

Preheat a cast-iron skillet over medium heat. Mix the cumin, paprika and salt in a small bowl. Sprinkle over all sides of the chicken. Add the olive oil to the skillet and add the chicken skin-side down. Sear until golden, 5 to 6 minutes, then flip and sear the other side, 2 to 3 minutes. Remove to a plate.

Add the garlic, onion and some thyme, sage and rosemary, holding a few of the herbs back for later. Cook for 2 to 3 minutes. Add the Brussels sprouts, butternut squash and cauliflower. Season with a pinch of salt and pepper. Toss and cook for 3 to 4 minutes.

Nestle the chicken into the vegetables and sprinkle over the remaining herbs and a drizzle of olive oil. Transfer to the oven and bake until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes.

Remove from the oven and sprinkle over the pomegranate seeds. Drizzle with the balsamic reduction.

Serve alongside a toasted loaf of crunchy bread.

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Ree Drummond’s Fall Chicken Skillet | The Pioneer Woman | Food Network .

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