Braised Chicken With Pumpkin Sage Walnuts Recipes

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BRAISED CHICKEN WITH PUMPKIN, SAGE, & WALNUTS



Braised Chicken with Pumpkin, Sage, & Walnuts image

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.

Provided by Lizzie-Babette

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

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