Chickenhashwithbutternutsquash Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
• Roast in the preheated oven until tender, 20 to 25 minutes.
• Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
• While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

Steps:

• Heat olive oil in a large nonstick frying pan using medium high heat .
• Add chicken and brown on both sides. Remove and keep warm.
• Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
• Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
• Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
• If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
• Serve over pasta preferably, whole grain or brown rice.
• Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.

Steps:

• Heat potatoes and squash in saucepan with salted water, covered, to boiling.
• Simmer 4 minutes and drain.
• Heat 1 tbs butter in a skillet over med-high heat.
• Add onion and cook 5 minutes.
• Add remaining butter and oil to skillet.
• Add potatoes, squash, chicken, tarragon, salt and pepper and cook 8-10 minutes, tossing frequently until nicely browned.
• Slowly pour cream around edge of skillet.
• Cook 6-8 minutes turning hash until crusty.

Steps:

• Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
• In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
• Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!

Steps:

• Over medium heat in a medium sized non stick skillet heat oil until hot but not smoking.
• Add onion and cook until softened.
• Add potatoes and chicken and mix with onions, sprinkle with seasoning salt and pepper.
• Cover with lid, stirring occasionally,cook until potatoes are slightly browned.
• Remove cover add peas and corn,cover with lid and cook until veggies are heated through.
• Remove cover, and cook until potatoes are a light to golden brown.

Steps:

• In a large saucepan, bring the wine and chicken broth to a boil.
• Rub the chicken breasts with salt and pepper and add to the liquid.
• Add the bay leaf.
• Lower the heat to a simmer and poach the chicken at just below a simmer for 10-12 minutes, depending on the size of the breasts.
• Remove the breasts to a plate and allow to cool, reserving the liquid.
• In a saucepan, melt butter.
• Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
• Return the wine and broth mixture to a boil over medium-high heat. Pour it into the roux in a steady stream, whisking constantly. Place the pot over medium-high heat and, while whisking, return the sauce to a boil. Lower the heat to a simmer and allow the sauce to cook an additional 10 minutes, stirring frequently.
• Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
• Whisk the egg yolks into the sauce. Add salt and pepper to taste. Whip the cream until stiff peaks form. Mix one half of the whipped cream into the sauce to lighten it. Fold in remaining cream gently but thoroughly.
• Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
• Preheat oven to 375 degrees F.
• Transfer the hash to a large, ovenproof casserole dish or 4 individual casseroles, sprinkling Parmigiano cheese over the top and bake, uncovered, for 10-15 minutes.
• Place the casserole under the broiler for 1-2 minutes to brown the top.
• Garnish as desired and serve.

Steps:

• In skillet, cook onions in butter over medium heat, 4 minutes; whisk in creme fraiche and stock.
• Layer chicken and squash in casserole dish, top with stuffing and onion mixture.
• Bake 20 minutes until tender at 425°F Top with parsley.

Steps:

• Preheat oven to 400 degrees.
• Salt the squash and place butter inside.
• Bake for 30 minutes.
• Remove squash meat from the skin.
• Mix cottage cheese with the squash.