The days are getting cooler and closer to my favorite temperature for running outside. I can almost feel Fall slowly bleeding into the trees in Central Park and gradually turning their leaves red and orange. Early Fall is definitely one of my favorite seasons. It’s perfect for outdoor adventures…and breaking out the equestrian boots. Food wise, early Fall is the great in-between where there are still remnants of light, late Summer produce but the slower-cooking, heartier dishes are making their way onto the stovetop.
At the farmer’s market in Union Square, we’re seeing the first signs of Fall: pears, broccoli, brussel sprouts, apples and squashes like butternut and acorn were all spotted last week. Sometimes I feel Summer is too fast-paced – we’re always on the go, traveling, and soaking in the sun. But as the days get shorter, we slow down and prepare for winter. We dust off the slow cooker and Dutch oven. Braising is the method of cooking that is synonymous with Fall. And it’s exactly what I did here. The sweet and savory flavor of the sage infused with the chicken while the flour thickened the broth that boiled down and became a sweet and nutty sauce from the butternut squash and cranberries. Even the colors of the dish look like Fall. This is definitely starting the season right.
- In a Dutch oven or heavy pot, heat a few tablespoons of olive oil over high heat.
- Rinse and pat dry the chicken thighs. Season both sides with salt and pepper.
- Cook chicken thighs, skin side down, until skin is golden and crisp, about 5 minutes.
- Remove from pot and transfer to a plate.
- Pour off some fat from the pot but leaving about 1 -2 tablespoons in it.
- Add to the pot the butternut squash and onion.
- Cook until they start to become soft, about 5 minutes.
- Add sage, flour, coriander and nutmeg. Cook until fragrant, about 2 minutes.
- Add in broth and stir to pick up the browned bits at the bottom of the pot, about 1 minute.
- Nestle chicken, skin side up, in the pot and sprinkle in the cranberries.
- Bring the liquid to a boil and then reduce heat so that it becomes a simmer.
- Partially cover and simmer chicken until cooked through and squash is tender, about 25 minutes.
- Serve with couscous cooked according to package instructions.