Harvest Chicken Supper Recipe
Ingredients
| 1 chicken (about 3 pounds), cut into 8 pieces | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Butternut squash | 1 Medium, cut in to chunks | |
| Onion | 1 Medium, chopped | |
| Wild rice | 1 Cup (16 tbs) | |
| 2 1/2 cups chicken broth,preferably reduced-sodium | ||
| 1 teaspoon crumbled dried leaf sage | ||
| Dried thyme | 1/2 Teaspoon | |
| Parsley | 14 Cup (16 tbs), chopped | |
Directions
1. Season chicken with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning once or twice, until browned, about 7 minutes. Remove to a plate.
2. Add squash and onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Stir in rice, then add broth, sage, and thyme. Return chicken to pan along with any juices that have accumulated on plate.
3. Bring to a boil, reduce the heat to low, cover, and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 40 minutes. Stir in parsley and serve.
2. Add squash and onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Stir in rice, then add broth, sage, and thyme. Return chicken to pan along with any juices that have accumulated on plate.
3. Bring to a boil, reduce the heat to low, cover, and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 40 minutes. Stir in parsley and serve.
Chef
