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Braised Chicken with Butternut Squash and Cranberries

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A cozy and flavorful dish featuring tender chicken thighs simmered with butternut squash and cranberries, perfect for autumn.

Ingredients

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  • 4 chicken thighs
  • 2 cups butternut squash, peeled and cubed
  • 1 cup cranberries, fresh or frozen
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chicken thighs, seasoning generously with salt and pepper. Brown the chicken on both sides for a few minutes until nicely golden. Remove them from the pot and set aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté these fragrant ingredients until softened and translucent.
  3. Add the cubed butternut squash, cranberries, thyme, and chicken broth to the pot. Stir gently to combine.
  4. Return the browned chicken to the pot, cover it, and let everything simmer together for about 30-40 minutes.
  5. Once cooked, serve warm, garnished with chopped parsley.

Notes

This dish is great for leftovers. Store in an airtight container and refrigerate for up to three days or freeze for up to three months.

Nutrition

Find it online: https://lunarecipez.com/braised-chicken-butternut-squash-cranberries/

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