Recipe by Lizzie-Babette
Delicious winter dish. Pretty easy to make, yet is definitely a dish you can serve to company. The braising adds moistness and flavor. You can tweak this one quite a bit to suit your taste (add wine to the stock, more pepper, a mix of winter root vegetables instead of pumpkin, different nuts or spices, etc). Adapted from a recipe by Michael Lomonaco, chef of the former "Windows on the World" which was in one of the NYC World Trade Center towers.
Top Review by evelyn/athens
Oh, I can see this becoming a winter-time favourite. Lovely flavours developed. With the veggies cooking down into a sweet mass. I was a bit sceptical at first with the combination of ingredients, but my fil had given me a huge squash and it needed to be used up. I'm so glad I made this as sometimes you can only be turned into a believer by actually trying. Do try this recipe atleast once this winter!
- 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)
Directions See How It's Made
- 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.