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.