Braised Chicken With Pumpkin, Sage, & Walnuts
- 1 small chicken or 1 medium chicken, cut into serving pieces (or your favorite mix of chicken parts)
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 cup diced carrot
- 2 1/2 cups peeled seeded and diced pumpkin or 2 1/2 cups butternut squash
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 cups hot chicken broth
- 2 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage, plus some for garnish (optional)
- 1/2 cup finely chopped walnuts, plus some for garnish (optional)
- Generously sprinkle chicken on both sides with salt and pepper.
- Over medium heat, melt olive oil and butter in a large pan that you can fit all chicken pieces in without crowding.
- (Note: pan must have a lid) Add chicken, skin side down, and cook slowly until chicken is golden brown color.
- Turn pieces over, add onions, carrots, and pumpkin and cook until chicken is golden brown.
- Once the chicken is browned, let it and the vegetables cook slowly together for 5 to 7 minutes.
- Add about 1 3/4 c of hot stock and simmer over low heat for 30-35 minutes, slightly uncovered, checking occasionally to add more stock, if needed.
- Transfer chicken pieces to a large serving platter.
- Add walnuts and sage to the pot and cook for two minutes.
- Spoon vegetables onto the serving platter around the chicken, and pour the remaining sauce in the pot over the chicken.
- Sprinkle reserved sage and walnuts over the dish to garnish.
chicken, salt, olive oil, butter, onion, carrot, pumpkin, salt, pepper, chicken broth, sage, walnuts
Taken from www.food.com/recipe/braised-chicken-with-pumpkin-sage-walnuts-48163 (may not work)