Get ready to tantalize your taste buds with a dish that’s as comforting as it is impressive: Braised Chicken with Squash and Cranberries! This hearty American recipe brings together succulent chicken thighs, sweet butternut squash, and tart cranberries, creating a symphony of flavors that will have your family begging for seconds. Perfect for cozy dinners or festive gatherings, this dish not only looks stunning on the table but also fills your home with an irresistible aroma. Dive into our recipe and discover how to transform simple ingredients into a culinary masterpiece that’s sure to delight!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 chicken thighs
- 2 cups butternut squash, cubed
- 1 cup cranberries
- 1 onion, chopped
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, cube the butternut squash, and rinse the cranberries. Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken thighs skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set it aside on a plate.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Stir occasionally to prevent sticking.
- Add the cubed butternut squash to the pot and continue to sauté for another 5 minutes, allowing the squash to soften slightly. Season with a pinch of salt and pepper.
- Pour in the chicken broth and add the cranberries to the pot. Stir to combine all the ingredients and bring the mixture to a gentle simmer.
- Return the seared chicken thighs to the pot, nestling them into the mixture. Make sure the chicken is partially submerged in the broth and vegetables.
- Cover the pot with a lid, reduce the heat to low, and let it braise for about 1 hour. This slow cooking will allow the flavors to meld and the chicken to become tender.
- After 1 hour, check the chicken for doneness. The internal temperature should reach 165°F (75°C). If it’s not done, cover and continue to cook for an additional 15-30 minutes.
- Once the chicken is fully cooked, remove it from the pot and let it rest for a few minutes. Meanwhile, increase the heat to medium-high to reduce the sauce slightly, if desired. This will concentrate the flavors.
- To serve, place the chicken thighs on a platter and spoon the squash and cranberry mixture over the top. Drizzle with some of the reduced broth from the pot. Enjoy your delicious braised chicken with squash and cranberries!
Tips
- Prep Ahead: To save time, chop your onion and cube the butternut squash ahead of time. You can even rinse the cranberries the day before to make the cooking process smoother.
- Searing the Chicken: Make sure your oil is hot enough before adding the chicken. A good sear locks in the juices and adds a delightful crispy skin, enhancing the overall flavor of the dish.
- Flavor Boost: For an extra depth of flavor, consider adding a splash of apple cider vinegar or a sprinkle of fresh herbs like thyme or rosemary when you add the chicken broth.
- Don’t Rush the Braise: The key to tender, flavorful chicken is low and slow cooking. Resist the urge to crank up the heat; let the ingredients meld together over that hour of braising for the best results.
- Serving Suggestions: This dish pairs beautifully with a side of crusty bread or over a bed of fluffy rice to soak up the delicious sauce.
- Leftover Magic: If you have any leftovers, this dish makes for an excellent next-day meal. The flavors continue to develop, making it even more delicious when reheated!
Nutrition Facts
Calories: 170kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
