No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • Prep:
  • Total Time:
  • Servings: 4
Braised Chicken with Butternut Squash and Cranberries

Source: Everyday Food, October 2011

Ingredients

  • 1/2 large butternut squash (1 1/2 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

Directions

  1. Cut the squash into 1-inch pieces and set aside.

  2. 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.

  3. 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.

Reviews (6)

  • jknoel 3 May, 2013

    Very good warm flavors with nutmeg and coriander. I added carrots and used yellow onion, since I didnt have red onion. Also used boneless skinless chicken thighs and 3cups of broth. I like having extra juices to dip my bread. This is a keeper. :>

  • Amber Carter 4 Jan, 2013

    Delicious

  • Amber Carter 4 Jan, 2013

    Yum

  • BluMysteriousEys 17 Jan, 2012

    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.

  • jenipants 5 Nov, 2011

    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.

  • CoachJ 26 Oct, 2011

    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!

Related Topics