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Chicken with butternut squash and cranberries
Nb persons: 4
Yield:
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| Prep Time 45 minutes Total Time 1 hour 5 minutes Yield Add to Shopping List 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 | |
| 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
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.
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