Although I'm having a family meal at my parents' house, I just made this great recipe the other day and thought I'd share. It's a very "Thanksgiving-y" meal, in one pot. It's "Braised Chicken with Butternut Squash and Cranberries," from the Oct 2011 "Everyday Food" magazine. Sounds complicated, but even I made it and it was yummy (and I usually microwave my meals). Serves 4 (460 cal per serving).
1 large butternut squash (1 1/2 lbs, peeled, halved, seeded; or buy it pre-cut)
2 tablespoons oil
4 chicken leg quarters (2 1/2 lbs total), split into drumsticks and thighs (I found it easier to purchase thighs and legs separately; with or without skin on)
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
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 heat. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 min 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 min. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned biths with a wooden spoon, 1 min. 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, 20-25 min.
I apologize for any typos. Enjoy!
