Braised Chicken & Butternut Squash with Swiss Cheese
Prep Time
Serves
Cooking Mode
1 tbsp canola oil
2 chicken legs
2 leeks, white parts only, cut in ¼-in. (5-mm) slices
2 garlic cloves, minced
1 small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) cubes
2 cups chicken broth
2 tsp chopped fresh thyme
1 cup shredded Swiss cheese, divided
1 tbsp canola oil
2 chicken legs
2 leeks, white parts only, cut in ¼-in. (5-mm) slices
2 garlic cloves, minced
1 small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) cubes
2 cups chicken broth
2 tsp chopped fresh thyme
1 cup shredded Swiss cheese, divided
Directions
1Heat oil over medium-high heat in large oven-proof skillet. Brown chicken on all sides, about 5 min. Transfer chicken to a plate.
2Drain all but 1 tbsp (15 mL) oil from skillet. Reduce heat to medium and cook leeks and garlic in skillet until golden, about 3 min. Add squash, broth and thyme. Reduce heat to medium-low. Return chicken to skillet, partially covering with squash. Cover and cook until squash is tender and chicken is cooked through, about 20 min.
3Preheat broiler to high. Sprinkle each chicken leg with ½ of the cheese, broil until cheese is golden brown and bubbling, about 1 min.
4Divide vegetables evenly among 4 plates. Joint chicken legs on a clean work surface. Top each plate with 1 piece of chicken.
Disclaimer
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Personal Note
Personal Note
