Recipes Ingredients Meat & Poultry Chicken Braised Chicken with Butternut Squash and Cranberries 3.8 (107) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Prep Time: 45 mins Total Time: 1 hr 5 mins Servings: 4 Delicious on its own, this dish is also great served over couscous. Use the other half of your butternut squash to make Butternut Squash Soup with Shrimp. Ingredients 1 large butternut squash (3 pounds), peeled, halved, and seeded 2 tablespoons extra-virgin olive oil 4 chicken leg quarters (2 ½ pounds total), split into drumsticks and thighs Coarse salt and ground pepper 1 red onion, cut into ½-inch wedges 2 tablespoons chopped fresh sage 4 teaspoons all-purpose flour 2 teaspoons ground coriander 1 teaspoon ground nutmeg 2 cups low-sodium chicken broth ½ cup dried cranberries Directions Cut half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot. Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes. Cook's Notes Prepping extra squash and refrigerating it in an airtight container makes it easy to pull together Butternut Squash Soup with Shrimp later in the week. Originally appeared: Everyday Food, October 2011 Rate It Print