Braised chicken with butternut squash and cranberries
• Half a large butternut squash (or 1 1/2 pounds), peeled 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
1. Cut squash into 1-inch pieces and set aside.
2. 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.
3. 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, about 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, about 20 to 25 minutes.
Nutritional information per serving: 460 calories, 24 grams fat (6 grams saturated fat), 35 grams protein, 27 grams carbohydrates, 5 grams fiber, 47 percent of calories from fat.