Saturday, September 24, 2011
Braised Chicken with Butternut Squash and Cranberries
This is from my favorite food magazine, Everyday Food. It just says "Fall" to me. The whole family really enjoyed it. I was especially excited to be using butternut squash from my garden! This was the first year we grew it.
1 large butternut squash peeled and cut into 1/2 inch pieces
2 tbs EVOO
4 chicken thighs
4 chicken drumsticks
salt and pepper
1 red onion, cut into wedges
2 tbs chopped fresh sage
4 tsp all purpose flour
2 tsp ground coriander
1 tsp nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries
In a large dutch oven or other heavy pot, heat 1 tbs oil over medium high. Season chicken with salt and pepper and, in 2 batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
Add 1 tbs oil, squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20-25 minutes.