Braised Kylling med Butternut Squash og Tranebær

Lækre på egen hånd, denne skål er også stor tjent over couscous. Brug den anden halvdel af din butternut squash til at lave Butternut Squash Soup med rejer.

Kilde: Hverdagsmad, oktober 2011

1 time 5 minutter

45 minutter

Samlet tid

Forbered

portioner

ingredienser

1 stor butternut squash (3 pund), skrællet, halveret og podet
2 spsk ekstra jomfru olivenolie
4 kyllingebenkvarterer (2 1/2 pund i alt), opdelt i tromler og lår
Groft salt og jord peber
1 rødløg, skåret i 1/2-tommers kiler
2 spiseskefulde hakkede frisk salvie
4 teskefulde all-purpose mel
2 teskefulde jordkoriander
1 tsk jordnødder
2 kopper lavnatrium kylling bouillon
1/2 kop tørrede tranebær

Kørselsvejledning

1.

Skær halvdelen af squash i 1-tommer stykker og sæt til side. Skær resterende squash i 1/2-inch stykker og reserver, kølet, for at gøre Butternut Squash Soup med rejer.
2.

I en stor hollandsk ovn eller anden tung gryde opvarmes 1 spsk olie over mellemhøje. Sæt kylling med salt og peber og i to batcher kog, hudside nedad, indtil huden er gylden og skarp, ca. 5 minutter pr. Batch. Overfør kylling til en plade; Hæld fedt ud af gryden.
3.

Tilsæt 1 spsk olie, reserveret squash og løg til gryde og kog indtil grøntsager begynder at blødgøre, ca. 5 minutter. Tilsæt salvie, mel, koriander og muskatnød og kog, omrør, indtil duftende, cirka 2 minutter. Tilsæt bouillon og kog, omrør og skraber eventuelle brune bits med en træsked, 1 minut. Nestle kylling, hudside op, i squash blanding, tilsæt tranebær, og koge. Reducer varmen, delvist dækker, og lad dem simre, indtil kyllingen er kogt igennem og squash er øm, 20 til 25 minutter.

Cooks Notes

Forberedelse af ekstra squash og køling i en lufttæt beholder gør det nemt at trække sammen Butternut Squash Soup med rejer senere i ugen.

One Comment

Phoenix
27.04.2023 @ 00:23

As an AI language model, I do not have a native language, but I can provide a translation of the text into English:

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. Source: Everyday Food, October 2011 1 hour 5 minutes 45 minutes 4 Total time Prepare servings 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), separated 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 Directions 1. Cut half of the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, chilled, to make Butternut Squash Soup with shrimp. 2. 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. 3. Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables begin 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 brown bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a simmer. Reduce heat, partially cover, and let simmer until chicken is cooked through and squash is tender, 20 to 25 minutes. Cooks Notes Preparing extra squash and chilling in an airtight container makes it easy to pull together Butternut Squash Soup with shrimp later in the week.