ROASTED CHICKEN THIGHS WITH WINTER SQUASH
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
- In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
- Heat oven to 425 degrees.
- In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
- Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams
CRISPY CHICKEN THIGHS WITH BUTTERNUT SQUASH AND ESCAROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a baking sheet on the top oven rack and preheat to 475 degrees F. Season the chicken thighs with salt and pepper; arrange skin-side up on the hot baking sheet, leaving some space between each piece. Bake until the chicken is cooked through and the skin is crisp, 25 to 30 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the squash, leeks and 1/2 cup water. Cover and cook until the squash is almost tender and the leeks are softened, 6 to 7 minutes. Add the sage, escarole and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole is wilted, 6 to 7 minutes.
- Gently stir the mustard and maple syrup into the skillet. Season with salt and pepper. Serve the chicken with the squash and escarole.
Nutrition Facts : Calories 560, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 647 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 41 grams, Sugar 8 grams
BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
- Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
- Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
- Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.
BAKED CHICKEN AND ACORN SQUASH
This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.
Nutrition Facts :
'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH
Great meal to warm the house and welcome fall with the smells and flavors of the season! Chicken roasts with butternut squash, apple cider, and garlic. Even the kids will love the sweet fall flavor of the chicken and vegetables! Yields 2 large servings. As this dish cools on the table, the liquid and vegetables become wonderfully syrupy!
Provided by STACIE78
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
- Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 1001.4 calories, Carbohydrate 118.1 g, Cholesterol 142.9 mg, Fat 39.9 g, Fiber 11.7 g, Protein 47.6 g, SaturatedFat 11.2 g, Sodium 211.1 mg, Sugar 34.9 g
ROASTED CHICKEN THIGHS WITH WINTER SQUASH RECIPE
Provided by oldbklady
Number Of Ingredients 10
Steps:
- Bring a small pot of salted water to a boil. Trim ends of lemon half lengthwise, remove, seeds and thinly sliced crosswise into wedges. Drop in lemon slices and cook for two minutes. Drain well. In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, salt and pepper. Let stand 30 minutes. Heat the oven to 425 degrees. In a small saucepan over medium heat, combine syrup, butter, ½ teaspoon salt and chili powder. Simmer for 3 minutes. Toss mixture with squash. Spread squash in a 9-by-13-inch pan. Place chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
CHICKEN STEW WITH RICE AND WINTER SQUASH
Chicken thighs, rice, and your favorite winter squash stew together to create a complete one-pot dish perfect for winter meals.
Provided by Buckwheat Queen
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
- Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
- Season with salt and pepper and serve hot.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.7 g, Cholesterol 42.3 mg, Fat 11.9 g, Fiber 5.5 g, Protein 16.4 g, SaturatedFat 2.3 g, Sodium 544 mg, Sugar 6.8 g
WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES
Steps:
- Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
- Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.
CHICKEN LEGS WITH YELLOW SQUASH
From 365 Ways to Cook Chicken. You can use chicken broth in place of the wine. Don't be tempted to add more liquid, the vegetables give off liquid too.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat.
- Add chicken and cook, turning, until browned, about 10 minutes.
- Add squash, onion, tomato, basil, marjoram, paprika and cayenne; mix well.
- Pour wine over all. Cover, reduce heat, and simmer 30 minutes, adding water if liquid evaporates.
Nutrition Facts : Calories 704.4, Fat 40.1, SaturatedFat 9.6, Cholesterol 276.4, Sodium 298, Carbohydrate 9.8, Fiber 2.3, Sugar 4.8, Protein 67.8
BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Provided by Claire Saffitz
Categories Bon Appétit Chicken Braise Leafy Green Mustard Greens Squash Ginger Hot Pepper White Wine Sesame Sesame Oil Dinner Winter
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8-10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
- Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate.
- Add squash and remaining 1 cup broth to pot and push in squash so it's mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10-12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10-15 minutes.
- Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
- Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.
ROASTED CHICKEN WITH SQUASH
Make and share this Roasted Chicken With Squash recipe from Food.com.
Provided by dkam1719
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Place chicken in 15 x 10 roasting pan and sprinkle with salt and pepper. In medium bowl combine syrup, thyme and butter.
- Cut acorn squash into rings, remove seeds and cut rings in half.
- Cut buttercup squash into 6 wedges. Place around chicken in pan and drizzle with syrup mixture.
- Bake covered at 400 for 40 minutes. Then uncover and baste chicken and sqush wit maple syrup in pan. Bake 10 to 15 minutes longer until chicken is thoroughly cooked and squash is tender.
Nutrition Facts : Calories 536.6, Fat 26, SaturatedFat 9.5, Cholesterol 154.5, Sodium 194.1, Carbohydrate 28.9, Fiber 1.6, Sugar 15.8, Protein 46.3
MAPLE-ROASTED CHICKEN & ACORN SQUASH
When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.
Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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