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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

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


  1. 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.

  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.

Cook's Notes

Prepping extra squash and refrigerating it in an airtight container makes it easy to pull together Butternut Squash Soup with Shrimp later in the week.

Reviews Add a comment

  • MS10714473
    12 OCT, 2016
    Very Good. I used 1/2 tsp cinnamon instead of nutmeg as my family does not care for nutmeg
  • leah28435
    17 JAN, 2016
    This recipe makes a wonderfully warming and comforting chicken dish that's really perfect in the winter time. I made this recipe using only thighs (leg quarters weren't available) and followed the cooking times exactly. The chicken was RAW and the butternut squash was not cooked enough. So, like all MS recipes, adding extra cooking and prep time is essential.
  • 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
  • Amber Carter
    4 JAN, 2013
  • 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.
    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!