Pan-Cooked Chicken Thighs with Butternut Squash

Name: Pan-Cooked Chicken Thighs with Butternut Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp cold butter; 946 milliliters cubed butternut squash; 4 bone-in, skin-on chicken legs (about 2 pounds total); 2 Tbsps chopped fresh sage leaves (see note above); 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lemon juice from 1 lemon; 355 milliliters low-sodium homemade or store-bought chicken broth; 1 Tbsp olive oil; 118 milliliters small yellow onion, diced (about

Pan-Cooked Chicken Thighs with Butternut Squash is a gluten free and primal main course. One portion of this dish contains roughly 25g of protein, 28g of fat, and a total of 422 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up olive oil, butternut squash, chicken broth, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in a 12-inch skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken legs, skin-side down and cook without moving until golden brown and crisp, 8 to 10 minutes. Flip, and cook for 3 to 4 minutes on the other side.

Ingredients you will need

Chicken Leg

Transfer to a large plate and set aside.

Add the cubed squash to the fat in the pan and cook over medium-high heat, stirring and tossing occasionally, until it begins to brown and soften, about 4 minutes (reduce heat if anything starts to burn).

Ingredients you will need

Squash

Equipment you will use

Frying Pan

Add the onion and cook, stirring frequently, until slightly softened, about 2 minutes.

Ingredients you will need

Onion

Add the sage and cook, stirring constantly, until fragrant, about 30 seconds.

Ingredients you will need

Sage

Add chicken broth and deglaze the pan, scraping up any brown bits on the bottom. Push the squash to the sides, and add the chicken back in, skin side up. Bring to a boil, reduce to a simmer, and cook, uncovered, until chicken thighs are cooked through (thighs should register at least 170°F on an instant read thermometer) and the stock is reduced to about a half cup, 15 to 20 minutes.

Ingredients you will need

Chicken Thighs