Martha Stewart Braised Chicken Butternut Squash And Cranberries Recipe

This is the recipe that made my house smell like Thanksgiving on a random Tuesday in October. Martha Stewart’s Braised Chicken Butternut Squash And Cranberries is a Dutch oven braise with sage, coriander, and nutmeg that turns chicken leg quarters and cubed squash into a one-pot fall dinner in about an hour.

I was not sure about cranberries in a savory braise until I tried it. They soften into the sauce and add this tart sweetness that balances the warm spices perfectly.

This Martha Stewart braised chicken recipe is the kind of thing I want to eat every week once the weather turns cold.

Try More Chicken Recipes:

• Chicken Parmesan
• Baked Chicken Thighs
• Chicken and Dumplings

A Fall Dinner That Smells Like Thanksgiving

The sage and nutmeg and coriander together are what does it. The second you add the flour and spices to the pot the whole kitchen shifts and suddenly it smells like November even if it is still September.

Everything happens in one Dutch oven. You sear the chicken, cook the squash and onion in the same pot, add the broth, and let it all simmer together for 20 to 25 minutes.

Braised Chicken Butternut Squash And Cranberries Ingredients

• 1 large butternut squash (3 pounds), peeled, halved, and seeded
• 2 tablespoons extra-virgin olive oil
• 4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs
• Coarse salt and ground pepper
• 1 red onion, cut into 1/2-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
• 1/2 cup dried cranberries

How To Make Martha Stewart Braised Chicken Butternut Squash And Cranberries

1. Prep the squash: Cut half the squash into 1-inch pieces and set aside. Save the other half in the fridge for another use.
2. Sear the chicken: Heat 1 tablespoon of oil in a large Dutch oven over medium-high. Season the chicken with salt and pepper and brown skin-side down in two batches, about 5 minutes per batch. Move the chicken to a plate and pour off the fat.
3. Cook the vegetables and spices: Add the remaining 1 tablespoon of oil, the squash, and the onion to the pot. Cook until they start to soften, about 5 minutes. Add the sage, flour, coriander, and nutmeg and stir for about 2 minutes until fragrant.
4. Add the broth: Pour in the chicken broth and stir, scraping up the browned bits from the bottom with a wooden spoon. Cook for 1 minute.
5. Braise: Nestle the chicken back in skin-side up, add the cranberries, and bring to a boil. Turn the heat down, partially cover, and simmer for 20 to 25 minutes until the chicken is cooked through and the squash is tender.

Cut The Squash Bigger Than You Think

Martha says 1-inch pieces and she is right. If you cut them smaller they turn to mush before the chicken is done.

I made that mistake the first time and ended up with squash soup at the bottom of the pot instead of distinct tender pieces.

If your leg quarters are large, they may need more than 20 minutes. I check the thickest part with a thermometer and pull it at 165.

Swaps That Work Here

If your family does not like nutmeg, half a teaspoon of cinnamon gives you a similar warm spice flavor without the sharpness. I have done it both ways and honestly the cinnamon version is almost better with the cranberries.

Golden raisins work if you cannot find dried cranberries. Shallots instead of red onion are supposed to make it sweeter and more subtle.

What To Serve This Over

Martha says couscous and that is what I do most of the time because it cooks in 5 minutes and soaks up the braising liquid. Quinoa or brown rice work too if you want something with more texture.

I have served it alongside butternut squash soup made from the other half of the squash, which Martha actually suggests.

If I am making this close to Thanksgiving I go all in and put cranberry sauce on the table and a sweet potato casserole on the side. It becomes a full holiday plate without roasting a whole turkey.

Leftovers And The Other Half Of The Squash

The braised chicken keeps for 4 days in the fridge and actually tastes better the next day because the squash absorbs more of the spiced broth overnight. I warm it in the pot on the stove over medium-low.

Martha says to save the other half of the squash for soup later in the week. I usually just roast it with olive oil and salt as a side for something else.

FAQs

• Can I use boneless skinless thighs? Yes but add an extra cup of broth because boneless pieces shrink more and the sauce gets too thick. The cook time stays about the same. You lose the crispy skin but the flavor is still good.
• Is this good for meal prep? It is great for meal prep. I make a full batch on Sunday and eat it over couscous or rice for 3 to 4 lunches. The cranberries actually get better after sitting in the sauce for a day because they absorb more liquid and plump up.

More Chicken Recipes:

• Chicken Marsala
• Chicken Piccata
• Chicken Divan

Nutrition Facts

(1 serving, serves 4)

• Calories: 540
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 160mg
• Sodium: 620mg
• Total Carbohydrates: 42g
• Protein: 42g