Thursday, October 6, 2011

Braised Chicken with Butternut Squash and Cranberries

Some things are worth the wait....

Original recipe is from Everyday Food, October 2011 issue.

  • 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
  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.

1 comment:

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