I guess it was time to eat some meat! Last night I made a hearty one-pot dish which is a great fall/winter meal – and the weather cooperated nicely by dropping the temperature.
BRAISED CHICKEN with BUTTERNUT SQUASH and CRANBERRIES
1 large butternut squash, cut into 1/2″ to 1″ – I used pre-cut, peeled pieces
2 TBS extra virgin olive oil
4 chicken leg quarters split into drumsticks and thighs
Coarse salt and ground pepper
1 red onion, cut into 1/2 ” wedges
2 TBS chopped fresh sage
4 tsp flour
2 tsp ground coriander
1 tsp ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries
In large Dutch Oven or heavy pot, heat 1 TBS olive oil over medium-high. Season chicken with salt and pepper. Cook skin side down until skin is golden and crispy, about 5 minutes. Transfer chicken to a plate. Pour off the fat from the pan.
Add 1 TBS olive oil, the squash and red onion until vegetables begin to soften, about 5 minutes. Add sage, flour, coriander and nutmeg and cook stirring till fragrant, about 2 minutes. Add broth and cook scraping up bits from pan with a wooden spoon, about 1 minute.
Nestle chicken skin side up in the squash mixture, add cranberries. Bring to boil. Reduce heat and partially cover, simmer until chicken is cooked through and squash is soft.
Recipe from Martha Stewart’s Everyday Food
- Pasta with Butternut Squash and Goat Cheese (kitchenbound.wordpress.com)