Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel
This mouth watering, one pot wonder has the perfect combination of sweet and savory and is topped with a slight tartness from cranberries, another superfood sensation. Slowly braising the chicken leaves a delightful aroma in the kitchen and a moist and tender chicken dish all will enjoy on a lovely winter day.
Braised Chicken with Cranberries and Butternut Squash
3 tablespoons coconut oil
6-8 chicken thighs, chicken thighs (with bone and skin)
1 medium onion, chopped
2 tablespoons apple cider vinegar
2 cups chicken or vegetable broth
1/2 teaspoon salt
1 butternut squash, peeled and chopped into cubes
1 cups fresh or frozen cranberries
2 tablespoons chopped sage
In large dutch oven, heat coconut oil. Add chicken thighs and brown on each side. Once browned, remove chicken from pot and place on a plate.
Add onions to the pan and gently saute. Add apple cider vinegar to pot, followed by chicken or vegetable broth. Add 1/2 teaspoon salt.
Return chicken thighs to the pan, and place butternut squash and cranberries over chicken. Sprinkle chopped sage on top. Cover the pot and allow to simmer over medium/low heat for thirty minutes. Remove pan from heat. Allow chicken and vegetables to cool uncovered.