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Braised Chicken with Butternut Squash

Posted Dec 03 2011 5:46pm

Happy weekend! I hope everyone has avoided the holiday craziness outside and cuddled up inside with a book, a glass of wine, and a lazy pet. I try to time my errand-running either very early or very late in the day, but went out today around noon and instantly regretted it.

Too. Many. People.

In another attempt to avoid the crowds, we dined with the finest elders in Edwardsville last night (and by elders, I mean the entire crowd was 70+ because we ate at 5 p.m.) at a new restaurant called Cleveland-Heath .

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Cleveland-Heath opened last week in Fond’s old space . They expanded the bar and introduced an affordable yet upscale dining experience, with local ingredients and earthy decor.

I tried the street tacos (which change daily – last night was pork, wahoo!). They came with a side salad and I have to say, these tacos were brilliant. So tasty…everything I could have ever asked for from a street taco.

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Matt had a cheeseburger and fries (best fries!).

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And for dessert, a cherry pie that had the best crust, sprinkled with sugar and topped with vanilla ice cream.

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There’s a reason I don’t do restaurant reviews – for one, I’m just not knowledgeable enough (I don’t think just anyone should be doing restaurant reviews, but alas…) and two, I love food so much that I almost always enjoy what I’m eating. That said, the meal we had at Cleveland-Heath was quality, local food for an affordable price. Eating local, fresh food tastes so much better – we’ll be back!

And to throw in a very winter-friendly recipe, I wanted to show you the braised chicken with butternut squash we had a while back. Excuse the poor lighting but you know, it gets dark at 4:30. Grumble.

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Braised Chicken with Butternut Squash (adapted from Martha )
(serves 2)

  • 1/2 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • About 6 red-skinned potatoes, washed and cut into 1-inch cubes
  • 2 tbsp extra-virgin olive oil
  • 4 chicken legs or 2 leg quarters, split into drumsticks and thighs
  • Salt and pepper
  • 1 red onion, cut into 1/2-inch wedges
  • 2 tbsp chopped fresh sage
  • 4 tsp all-purpose flour
  • 2 tsp ground coriander
  • 1 tsp ground nutmeg
  • 2 cups chicken broth

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In a large pot, heat a tablespoon of oil over medium-high heat. Season the chicken with salt and pepper and cook until skin is golden, about 5 minutes. Transfer to a plate and set aside.

Add another tablespoon of oil and the squash, potatoes, and onion to the pot and cook until softened, about 5 minutes. Add the sage, flour, coriander, and nutmeg and cook, stirring, about 2 minutes.  Add the broth and scrape up brown bits on the  bottom. Nestle the chicken skin side up, in the mix and bring to a boil. Reduce heat to medium-low and, partially cover, simmering until the chicken is cooked through and squash/potatoes are tender, 20-25 minutes.

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This recipe was easy and exactly what we needed on a cold, winter night. Next time it’s snowing as you look out your kitchen window, make this recipe.

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Have a great Saturday-into-Sunday!

Question: Have you tried a new restaurant lately? Tell me!

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