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Gallery Braised Chicken with Butternut Squash and Cranberries Recipe Summary prep: 45 mins total: 1 hr 5 mins Servings: 4
Ingredients Ingredient Checklist 1 large butternut squash (3 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 and 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
Cook’s Notes Prepping extra squash and refrigerating it in an airtight container makes it easy to pull together Butternut Squash Soup with Shrimp later in the week.
Gallery Braised Chicken with Butternut Squash and Cranberries
Recipe Summary prep: 45 mins total: 1 hr 5 mins Servings: 4
Gallery
Braised Chicken with Butternut Squash and Cranberries
Braised Chicken with Butternut Squash and Cranberries
Braised Chicken with Butternut Squash and Cranberries
Recipe Summary prep: 45 mins total: 1 hr 5 mins Servings: 4
Recipe Summary
prep: 45 mins total: 1 hr 5 mins
Servings: 4
prep: 45 mins
total: 1 hr 5 mins
prep:
45 mins
total:
1 hr 5 mins
Servings: 4
4
Ingredients
Ingredients
- 1 large butternut squash (3 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 and 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 half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp.
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.
Cook’s Notes Prepping extra squash and refrigerating it in an airtight container makes it easy to pull together Butternut Squash Soup with Shrimp later in the week.
Cook’s Notes
Prepping extra squash and refrigerating it in an airtight container makes it easy to pull together Butternut Squash Soup with Shrimp later in the week.
Reviews (8)
Add Rating & Review 107 Ratings 5 star values: 36 4 star values: 35 3 star values: 20 2 star values: 12 1 star values: 4
Reviews (8)
Add Rating & Review 107 Ratings 5 star values: 36 4 star values: 35 3 star values: 20 2 star values: 12 1 star values: 4
Add Rating & Review
107 Ratings 5 star values: 36 4 star values: 35 3 star values: 20 2 star values: 12 1 star values: 4
107 Ratings 5 star values: 36 4 star values: 35 3 star values: 20 2 star values: 12 1 star values: 4
107 Ratings 5 star values: 36 4 star values: 35 3 star values: 20 2 star values: 12 1 star values: 4
5 star values: 36 4 star values: 35 3 star values: 20 2 star values: 12 1 star values: 4
Martha Stewart Member Rating: Unrated 10/12/2016 Very Good. I used 1/2 tsp cinnamon instead of nutmeg as my family does not care for nutmeg Martha Stewart Member Rating: 5 stars 01/17/2016 This recipe makes a wonderfully warming and comforting chicken dish that's really perfect in the winter time. I made this recipe using only thighs (leg quarters weren't available) and followed the cooking times exactly. The chicken was RAW and the butternut squash was not cooked enough. So, like all MS recipes, adding extra cooking and prep time is essential. Martha Stewart Member Rating: Unrated 05/03/2013 Very good warm flavors with nutmeg and coriander. I added carrots and used yellow onion, since I didnt have red onion. Also used boneless skinless chicken thighs and 3cups of broth. I like having extra juices to dip my bread. This is a keeper. :> Martha Stewart Member Rating: Unrated 01/04/2013 Delicious Martha Stewart Member Rating: Unrated 01/04/2013 Yum Martha Stewart Member Rating: 5 stars 01/17/2012 YUM!!! I used shallots instead of red onion, and golden raisins instead of cranberries and it was really really good! My squash did cook before my chicken was done so I'd suggest cutting the squash in at least 1 inch pieces. Served with brown rice. Martha Stewart Member Rating: 5 stars 11/05/2011 This was awesome! I was just cooking for me so I used 1 leg quarter but I only halved the squash, excellent and quick. I'm going to make this as a side dish (minus the chicken) to take to my Sister's house for Thanksgiving. Martha Stewart Member Rating: Unrated 10/26/2011 Great flavor although our chicken pieces were quite big and needed more time to cook. Give yourself more time than the recipe suggests. Find that with many of these recipes. I think I would use breasts next time too. Less mess with not having to separate the parts. Added more broth during the simmering time. We were also out of nutmeg so I halved the portion and put in cinnamon. We put it over quinoa. Looking forward to the left overs today for lunch!Martha Stewart Member
Rating: Unrated 10/12/2016
Very Good. I used 1/2 tsp cinnamon instead of nutmeg as my family does not care for nutmeg
Rating: Unrated
Rating: 5 stars 01/17/2016
This recipe makes a wonderfully warming and comforting chicken dish that’s really perfect in the winter time. I made this recipe using only thighs (leg quarters weren’t available) and followed the cooking times exactly. The chicken was RAW and the butternut squash was not cooked enough. So, like all MS recipes, adding extra cooking and prep time is essential.
Rating: 5 stars
Rating: Unrated 05/03/2013
Very good warm flavors with nutmeg and coriander. I added carrots and used yellow onion, since I didnt have red onion. Also used boneless skinless chicken thighs and 3cups of broth. I like having extra juices to dip my bread. This is a keeper. :>
Rating: Unrated 01/04/2013
Delicious
Yum
Rating: 5 stars 01/17/2012
YUM!!! I used shallots instead of red onion, and golden raisins instead of cranberries and it was really really good! My squash did cook before my chicken was done so I’d suggest cutting the squash in at least 1 inch pieces. Served with brown rice.
Rating: 5 stars 11/05/2011
This was awesome! I was just cooking for me so I used 1 leg quarter but I only halved the squash, excellent and quick. I’m going to make this as a side dish (minus the chicken) to take to my Sister’s house for Thanksgiving.
Rating: Unrated 10/26/2011
Great flavor although our chicken pieces were quite big and needed more time to cook. Give yourself more time than the recipe suggests. Find that with many of these recipes. I think I would use breasts next time too. Less mess with not having to separate the parts. Added more broth during the simmering time. We were also out of nutmeg so I halved the portion and put in cinnamon. We put it over quinoa. Looking forward to the left overs today for lunch!
All Reviews for Braised Chicken with Butternut Squash and Cranberries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Chicken with Butternut Squash and Cranberries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
