Braised Chicken With Pumpkin And Walnuts Recipe

• 1 x Stewing chicken - (abt 4 lbs) cut serving pcs Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. Vegetable or possibly extra virgin olive oil
• 1 Tbsp. Unsalted butter
• 1/2 c. Diced onions
• 1/2 c. Diced carrots
• 2 c. Peeled, seeded , diced pumpkin or possibly butternut squash
• 1/2 tsp Salt
• 1/2 tsp Freshly-grnd black pepper
• 1 1/2 c. Warm chicken stock
• 2 Tbsp. Minced fresh sage leaves plus some for garnish
• 1/2 c. Finely-minced walnuts plus some for garnish

1. Season the chicken parts with a generous sprinkling of salt and pepper.
2. Heat the extra virgin olive oil together with the butter in a saute/fry pan with straight sides (sauteuse) over medium heat.
3. Add in the chicken, without crowding, skin side down and cook slowly to brown the chicken to a golden color.
4. Turn the chicken pcs to brown the other side, add in the onions, carrots, and pumpkin to caramelize with the chicken.
5. Allow the chicken and vegetables to cook slowly together for 5 to 7 min.
6. Add in the warm stock and simmer slowly over low heat for 30 to 35 min, slightly uncovered.
7. Transfer the chicken carefully to a serving platter, add in the walnuts and sage leaves and cook for 2 min.
8. Spoon the vegetables around the chicken and pour the excess sauce over the chicken.
9. Sprinkle on more sage and walnuts as a garnish, and serve.
10. This recipe yields 4 servings.

chicken, vegetable, butter, onions, carrots, pumpkin, salt, freshlygrnd black pepper, chicken, fresh sage, walnuts

Taken from cookeatshare.com/recipes/braised-chicken-with-pumpkin-and-walnuts-90481 (may not work)