Saturday, October 1, 2011

Saturday doings and a recipe

I'm obviously deep in nostalgia these days, as evidenced by the photos in my blog header this month and last month.  But, I guess it's a mother's (and a blogger's) prerogative, after all, to display photos of her kids;)

We're throwing the chore list aside today, and taking a drive up into the hills to see the fall foliage.  We plan to drive for a while and then stop for lunch in one of our favorite mountain towns. 

In the meantime, here's a recipe I tried last night that was a huge hit with everyone.  It involves a few more steps than my normal Friday night cooking (ordering pizza!) but Dan was gone this week and the weather has been nice and cool, so I felt like making something special.  The aromas that filled the house while this was cooking were to die for!

Braised Chicken with Butternut Squash and Cranberries

I served this with egg noodles, but couscous would be a delicious side dish, too.  This recipe is a revision from the Martha Stewart Cooking magazine.

1 small butternut squash, peeled, cubed and seeded
2 Tbs. extra-virgin olive oil
4 chicken leg quarters (2 1/2 pounds) split into drumsticks and thighs
coarse salt and ground pepper
1 red onion, cut into 1/2-inch wedges
2 Tbs. chopped fresh sage
4 tsp. all-purpose flour
2 tsp. ground coriander
1 tsp. ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries

In a large Dutch oven, heat 1 Tbs. oil over medium-high heat.  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 to a plate; pour off fat from pot.

Add 1 Tbs. oil, 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 up and scraping up any browned bits with a wooden spoon, 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.

7 comments:

Mereknits said...

Karen that looks very yummy and I bet the smell was fantastic. Have awonderful time on your drive, Fall is just the most beautiful season.
Hugs to you,
Meredith

Joanne said...

I love taking weekend drives in the fall. It's so peaceful, I hope you have a beautiful Saturday :)

Brittanie said...

That sounds great! I love butternut squash. :)

Becky said...

That really sounds like a fallish meal for sure. The trees here are about halfway there I think. A couple more weeks and they will likely be all done ... too fast ... until next year. I need to get my camera out and take some pics.

Susanne said...

Have a great weekend in the mountains. I would love to go see the fall foliage. In Alberta, last weekend at Lake Louise the RCMP had to close down the roads as there were so many cars and RV's to see the Larches that it was gridlock!

Your dinner sounds delicious.

Country Dreaming said...

Took a moment to look back a few posts to catch up--seems like you have been busy bee.
We threw our to do list out today too. Poat coming soon on what we did.
Enjoy your Sunday.

Melinda

Rizzi said...

OH, HOW I LOVE GOING FOR A DRIVE IN THE MOUNTAINS.....I REMEMBER YOU AND YOUR MOM TOOK ME FOR A DRIVE TO THE MOUNTAINS ON ONE OF MY VISITS TO COLORADO, WE HAD JENNY WITH US.
IT WAS SO BEAUTIFUL, AND THEN WE HAD TO COME BACK DOWN THE MOUNTAIN TO GO HOME.......WE GOT LOST....WELL....THAT'S WHAT YOUR MOM SAID, BUT YOU KEPT SAYING, NO WERE NOT MOM, WE ARE FINE, IT STARTED GETTING DARK, AND WE REALIZED WE WERE NOT GOING DOWN THE MOUNTAIN WE WERE GOING UP. WE ALL STARTED LAUGHING, I HAVE TO SAY IT WAS FUNNY, WE ALL GOT HOME SAFE AND SOUND, I MUST SAY WE DID HAVE A GREAT TIME. TAKE CARE, LOVE YA, AUNT RIZ

LOVE YOUR RECIPE..........