Braised Chicken with Butternut Squash and Cranberries
Delicious on its own, this dish is also great served over couscous. Use the other half of your butternut squash to make Butternut Squash Soup with Shrimp.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2011
- 1 large butternut squash (3 pounds), peeled, halved, and seeded
- 2 tablespoons extra-virgin olive oil
- 4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs
- Coarse salt and ground pepper
- 1 red onion, cut into 1/2-inch wedges
- 2 tablespoons chopped fresh sage
- 4 teaspoons all-purpose flour
- 2 teaspoons ground coriander
- 1 teaspoon ground nutmeg
- 2 cups low-sodium chicken broth
- 1/2 cup dried cranberries
Cut half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp.
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.