- 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
- 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.