Braised Chicken with Butternut Squash and Cranberries

Some things are worth the wait....

Original recipe is from Everyday Food, October 2011 issue.

INGREDIENTS

• 1 large butternut squash, peeled, halved, seeded and cubed into 1/2-inch pieces
• 2 tablespoons extra virgin olive oil
• 4 chicken breasts
• salt, to taste
• 1 red onion, sliced into 1/2-inch wedges
• 1 tsp sage powder
• 4 tsp flour
• 2 tsp ground coriander
• 1 tsp ground nutmeg
• 2 cups chicken broth
• 1/2 cup dried cranberries

DIRECTIONS

1. In a large Dutch oven, heat 1 tbsp oil over medium-high heat.
2. Cook chicken until brown on the outside, about 5-10 mins. Season with salt.
3. Transfer chicken to plate.
4. Add 1 tbsp oil, squash and onions to pot and cook about 5 minutes.
5. Add sage, flour, coriander, and nutmeg and cook, stirring, about 2 mins.
6. Add broth and cook, stirring and scraping up any browned bits, about 1 minute.
7. Nestle chicken in squash mixture, add cranberries, and bring to a boil.
8. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, about 25 minutes.
9. Serve with rice, or side of choice.