Thursday, September 15, 2011

Braised Chicken with Butternut Squash and Cranberries


As I was heading out the door for groceries the other day, I noticed the latest edition of Martha Stewart's Everyday Meals in my mailbox and the magazine opened to a one-pot recipe for braised chicken. It must have been meant to be because after reading Jen's description of braising earlier this week, I'd been meaning to try something braised in the very near future. A few easy prep steps and before I knew it I had a fragrant pan of chicken and veggies bubbly away on top of the stove. I had to add extra cooking time to this recipe because at first the chicken wasn't cooked through in the 20 to 25 minutes that they called for, although the veggies were perfectly done. Austin and I enjoyed the freshest version of this because he came home five minutes after I texted him that dinner was on the table and we both loved every bite; when Maddie arrived a half-hour later, she was slightly less enthused with the result; and by the time it was reheated for Q two hours after that, he was viewing it more as a bit of a soggy stew and it had definitely lost its shine. Fresh is best in this case.

Braised Chicken with Butternut Squash and Cranberries
serves 4

from Martha Stewart, Everyday Food


1/2 large butternut squash, peeled, halved, seeded and cut into 1/2-inch cubes

2 tbsp olive oil
4 chicken leg quarters, split into drumsticks and thighs
1 red onion, cut into 1/2-inch wedges
2 tbsp chopped fresh sage
4 tsp all purpose flour
2 tsp ground coriander
1 tsp ground nutmeg
2 cups chicken broth
1/2 cup dried cranberries


In a large Dutch oven or other heavy pot, heat 1 tbsp oil over medium-high heat. Season chicken with salt and pepper and cook, in two batches, skin side down, until skin is golden and crisp, about 5 min per batch. Transfer chicken to a plate and pour off fat from pot.


Add 1 tbsp oil, squash, and onion to pot and cook until veggies start 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 the 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, 25 to 30 minutes. (I added some Brussels sprouts about 15 minutes through the process because I didn't want them overcooked.)

Rest of the week


Sept 14 Nobody home for dinner
Sept 15 Braised chicken

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