December 2017 Recipe of the Month

December 2017 Recipe of the Month

Braised Butternut Squash, Carrots and Spinach with Chicken

A hearty and warming braise, just right for the chilly temperatures outside. Buy a loaf of crunchy bread for soaking up the juices.

Servings: 4



  • 2 tablespoons Olive Oil , divided use
  • 1 Chicken , cut in 8 pieces
  • 1 cup Onion , diced, about 1/2 an onion
  • 1/2 pound Carrot , peeled and cut into bite sized pieces, about 3 medium
  • 2 tablespoons Flour , or rice flour if you cook gluten-free
  • 1 cup Dry White Wine
  • 1 pound Butternut Squash , peeled, seeded and cut into 1 inch cubes about 1/2 a medium squash
  • 2 teaspoons Dried Sage
  • 1 teaspoon Dried Thyme , or 3 sprigs fresh
  • 2 cups Chicken Stock
  • 1/2 pound Spinach , large stems removed, chopped


  1. Heat 1 tablespoon of oil in a sturdy dutch oven. Pat chicken parts dry and sprinkle generously with salt and pepper. Working in batches so as not to crowd the pan, sear each piece of chicken until skin is nicely browned. Remove chicken to a plate while you proceed to brown remaining chicken.
  2. Add remaining tablespoon to pot and sauté onion with a sprinkle of salt and pepper until wilted, about 6 minutes. Add in flour or potato starch and stir to absorb oil. Deglaze pot with white wine, scraping up any browned tidbits in bottom of pan. Boil wine until smell of alcohol cooks off, about 3 minutes. Stir in squash, carrots, sage, thyme and chicken stock. Nestle pieces of chicken, skin side up, among the squash mixture. Bring to a boil, then reduce to a simmer, cover and cook until chicken reaches an internal temperature of 165˚ and squash is tender, about 25 minutes. Stir in spinach and simmer until wilted, taste and adjust seasonings.
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