Braised Chicken with Butternut Squash, Walnuts and Sage


2 tablespoons olive oil or vegetable oil
3 tablespoons unsalted butter
one 3-1/2-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 legs, 2 thighs)
fine sea salt and freshly ground black pepper
1/2 small onion, diced
1 carrot, diced
2 cups butternut squash, peeled and cut into 1-inch dice (about 2 pounds squash)
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1-1/2 cups homemade chicken stock or low-sodium, store-bought chicken broth, simmering in a pot
1/2 cup finely chopped walnuts, plus more for serving
2 tablespoons chopped sage, plus more for serving


  1. Heat the oil and melt 1 tablespoon of the butter in a high-sided saute pan over medium heat. Season the chicken parts generously with salt and pepper. Add the chicken pieces to the pan, skin side down, without crowding and cook slowly until golden brown, about 8 minutes.
  2. Turn the pieces over and brown the other side, about 8 more minutes.
  3. Transfer the chicken pieces to a plate and cover loosely with foil to keep warm. Set aside.
  4. Add the onion, carrot, and squash to the pan and saute until softened but still holding their shape, 6 to 8 minutes.
  5. Stir in the cinnamon, cloves, and ginger. Pour in the hot stock, return the chicken to the pan, raise the heat to high, and bring the liquid to a boil. Lower the heat and let simmer until the chicken shows no pink when pierced at the joint, about 20 minutes.
  6. Taste the sauce and season it with salt and pepper.
  7. Remove the chicken from the pan and arrange the pieces on a serving platter.
  8. Add the walnuts and sage leaves to the pan and cook for 2 minutes.
  9. Add the remaining 2 tablespoons butter, stirring it in to give the sauce a smooth finish.
  10. Spoon the vegetables around the chicken and pour any extra sauce over the chicken. Sprinkle more sage and walnuts over the dish and serve.

Makes 4 servings.

Source: Nightly Specials