Cut the squash into 1-inch pieces and set aside.
In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two 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 tablespoon oil, reserved 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 to 25 minutes.
Delicious
Yum
YUM!!! I used shallots instead of red onion, and golden raisins instead of cranberries and it was really really good! My squash did cook before my chicken was done so I'd suggest cutting the squash in at least 1 inch pieces. Served with brown rice.
This was awesome! I was just cooking for me so I used 1 leg quarter but I only halved the squash, excellent and quick. I'm going to make this as a side dish (minus the chicken) to take to my Sister's house for Thanksgiving.
Great flavor although our chicken pieces were quite big and needed more time to cook. Give yourself more time than the recipe suggests. Find that with many of these recipes. I think I would use breasts next time too. Less mess with not having to separate the parts. Added more broth during the simmering time. We were also out of nutmeg so I halved the portion and put in cinnamon. We put it over quinoa. Looking forward to the left overs today for lunch!