Saturday, December 29, 2012

A Promise Kept

I'm back, folks, with the recipe I promised earlier, an absolutely yummmmy and, best of all, simple one-pot one for Butternut Squash-Chicken Pan Roast.  Once you've survived the hectic holidays, doesn't the idea of a simple one-pot dinner dish sound like what the doctor ordered, as the expression goes?  Here it is (serves 6):

One 1 1/2-pound butternut squash, cut into 3/4" dice
1 TBSP chopped sage
1/4 cup extra-virgin olive oil
salt to taste
freshly ground pepper
6 (3 pounds) whole chicken legs
2 TBSP unsalted butter, thinly sliced
3 Fuji apples, peeled and cut into 3/4" dice

Preheat oven to 400 degrees F.  In a large roasting pan, toss the squash, apples and sage with the olive oil and season with salt and pepper.  Season the chicken legs and set them on top.  Dot with the butter and roast for about 1 hour 15 minutes, until the squash and apples are tender and chicken is browned and cooked through.



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