Roast Chicken, Butternut Squash And Swiss Chard

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken legs with thigh, attached
• salt
• pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon canola oil
• 3 lbs butternut squash, peeled and diced
• sugar
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter
• 2 teaspoons cinnamon
• 1 1/2 lbs swiss chard, blanched and drained well
• 2 tablespoons olive oil
• 1/2 cup yellow onion, diced
• 1 1/2 teaspoons garlic, minced
• 1/2 cup chicken stock

Recipe

• 1 preheat oven to 400°.
• 2 season chicken with 1 teaspoon each salt, pepper and paprika.
• 3 heat canola oil in a sauté pan.
• 4 sear chicken on each side for 5 minutes.
• 5 transfer skin side up to a rack set in a sheet pan.
• 6 roast until cooked through, 30 to 35 minutes.
• 7 add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. cook for 10 minutes and drain.
• 8 place in a food processor. add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. process until smooth.
• 9 keep warm.
• 10 heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
• 11 add garlic and cook 1 minute.
• 12 add swiss chard. add salt and pepper to taste. add chicken stock.
• 13 boil, then cook until broth reduces by half.
• 14 spoon squash and swiss chard on plate. top with chicken.
• 15 serve -- yum!