Original recipe modified for my family
1. Cut half the squash into 1/2-inch pieces and refrigerate for Friday . Cut remaining squash into 1-inch pieces and set aside.
2. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
3. Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring until fragrant, about 2 minutes. Add broth and cook, stirring and scraping until any browned bits with a wooden spoon for 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.
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Serving Size: 1 Serving (771g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 136 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 46.2mg | 14 % | |
Sodium 2578mg | 89 % | |
Potassium 404.4mg | 11 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 14.8g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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