This one-pot recipe works just as well with acorn or butternut squash. Arborio rice gives it a delectable, creamy texture—but it's remarkably light. Have a bowl at lunch on a chilly day.

Everyday Food, December 2012


Johnny Miller

Recipe Summary

40 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.

  • Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.

Cook's Notes

When you're really in a hurry, get a head start on dinner with a container of prepped butternut squash. It can be swapped into this recipe, or almost any that calls for cubed winter squash.


Reviews (1)

82 Ratings
  • 5 star values: 23
  • 4 star values: 25
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
Love, love, love this recipe. And so does everyone I've ever made it for. I have only used the butternut squash. But, it's just a real crowd pleaser and naturally gluten and dairy free so it works for lots of people with food allergies.