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!
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