This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Braised Chicken With Onions And Butternut Squash
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- #45475
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons olive oil
2 1/2 pounds chicken pieces
salt
freshly ground black pepper
3 large onions, sliced thin
2 cloves garlic, chopped
1 cup chicken broth
1 butternut squash
freshly grated nutmeg to taste
1 tablespoon chopped Italian parsley (optional)
directions
Heat the oil in a Dutch oven or other heavy pan over medium heat. Season the chicken on all sides with salt and pepper.
Add the chicken, in batches, to the pan and lightly brown the pieces on all sides. Remove the browned chicken to a plate and keep warm.
Add the onions to the pan. Reduce the heat to medium-low and cook, stirring frequently, for 10 minutes or until soft.
Return the chicken pieces to the pan and any accumulated juices on the plate.
Add the garlic and chicken broth. Cover the pot and simmer on medium-low for 10 minutes.
Meanwhile, peel and seed the butternut squash and dice the flesh into 1-inch cubes. Add the squash to the pan. Sprinkle everything very lightly with nutmeg. Let the broth come to a simmer then cover and cook for 20-25 minutes or until the chicken is cooked (turn the chicken pieces occasionally) and the squash is tender when pierced with a fork.
Adjust the seasoning as needed then serve the chicken pieces with the squash and onions. Sprinkle with parsley before serving.
nutrition data
Nutritional data has not been calculated yet.
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