Description
Delicious winter dish. Pretty easy to make, yet is definitely a dish you can serve to company. The braising adds moistness and flavor. You can tweak this one quite a bit to suit your taste (add wine to the stock, more pepper, a mix of winter root vegetables instead of pumpkin, different nuts or spices, etc). Adapted from a recipe by michael lomonaco, chef of the former
Ingredients
- Chicken
- Salt And Pepper
- Olive Oil
- Butter
- Onion
- Carrot
- Pumpkin
- Salt
- Pepper
- Hot Chicken Broth
- Fresh Sage Leaves
- Walnuts
Instructions
- Generously sprinkle chicken on both sides with salt and pepper
- Over medium heat, melt olive oil and butter in a large pan that you can fit all chicken pieces in without crowding
- Add chicken, skin side down, and cook slowly until chicken is golden brown color
- Turn pieces over, add onions, carrots, and pumpkin and cook until chicken is golden brown
- Once the chicken is browned, let it and the vegetables cook slowly together for 5 to 7 minutes
- Add about 1 3 / 4 c of hot stock and simmer over low heat for 30-35 minutes, slightly uncovered, checking occasionally to add more stock, if needed
- Transfer chicken pieces to a large serving platter
- Add walnuts and sage to the pot and cook for two minutes
- Spoon vegetables onto the serving platter around the chicken, and pour the remaining sauce in the pot over the chicken
- Sprinkle reserved sage and walnuts over the dish to garnish