Braised Chicken With Butternut Squash And Cranberries Recipes

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BRAISED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES



Braised Chicken with Butternut Squash and Cranberries image

Delicious on its own, this dish is also great served over couscous. Use the other half of your butternut squash to make Butternut Squash Soup with Shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h5m

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 460 g, Fat 24 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH



Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

Steps:

  • Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
  • Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
  • Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
  • Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH



Sheet Pan Mustard Chicken with Roasted Butternut Squash image

This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

cooking spray
¼ cup olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons apple cider
4 skinless, boneless chicken breasts
1 ½ teaspoons crushed rosemary
salt, divided
1 teaspoon ground black pepper, divided
5 cups cubed butternut squash

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
  • Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
  • Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS



Braised Provencal Chicken with Butternut Squash and White Beans image

Categories     Bean     Chicken     Herb     Poultry     Tomato     Vegetable     Braise     Squash     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

6 cups water
1 1/4 cups dried Great Northern beans
1/2 onion, cut into quarters
6 large bone-in chicken thighs with skin
2 tablespoons olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
2 1/2 teaspoons minced garlic
2 1/2 cups 1/3-inch pieces peeled butternut squash
1 14 1/2-ounce can diced tomatoes in juice
2 tablespoons minced fresh parsley

Steps:

  • Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
  • Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
  • Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
  • Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.

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