One Pan Dinner: Braised Chicken and Butternut Squash

Shako mako habibis! Really excited to share this new recipe with ya’ll. Also, sorry for being MIA all this time but I’m back, so stop complaining.

Lately, I have been really into braising food. It has become one of my favorite techniques to learn and develop new flavors and dishes. It all started when I made my first coq au vin dinner back in February of this year, which I probably need to write the recipe for. Let me know if that’s something you’re interested in.

Braising simply means you fry something in a pan first, then you add some liquid and let it cook slowly under low heat. It does two things: One it builds incredible flavors, and two everything comes out fork-tender.

A lot of friends have asked me to share the recipe for above braised chicken that I made a few weeks ago. It actually was one of the best chicken dishes I have ever prepared. So I hope you can give it a try! You won’t regret it…unless you don’t eat chicken. Then you’ll be really missing out.

I can’t believe I’m saying this again, but if you don’t have a cast iron pan, GO GET ONE. No need to spend hundreds of dollars, just get whatever you can afford. But cast iron pans are ideal for this dish.

Ingredients:

  • Chicken drumsticks or thighs (as many as you can fit in your pan)
  • 1-2 cups of cubed butternut squash
  • 1-2 cups of mushrooms
  • 1 sliced medium onion
  • 1 cup of red wine
  • 2 cups of chicken broth
  • 1 tsp of all spice
  • 1 tsp of cayenne pepper
  • 1 tsp of smoked paprika
  • 1/2 cup lemon juice
  • 1 tsp of garlic powder
  • Kosher salt and black pepper to taste

Directions: 

  1. Pre-heat oven to 375 F.
  2. Heat your cast iron pan on medium-high, add some vegetable oil and let it come up to temp. Then add the chicken and let it fry until the skin is nice and brown. Remember, if you see things stuck to the bottom of the pan, that’s great. Don’t panic. You want that!
  3. Take chicken out of the pan and let it rest on a plate. Now saute the onions until golden brown. Then add the squash and mushrooms. Cook for about 5 minutes.
  4. Add the red wine and chicken broth and make sure you scrape off all the things that got stuck at the bottom. This will create an incredible sauce.
  5. Add the chicken back in. The liquid needs to cover 3/4 of the chicken. So if you need to add in more broth/wine, feel free to do so. Let everything cooks for 10 minutes until the liquid reduces by about half an inch.
  6. At this point transfer the pan into your oven. Pour you some wine, and go play Mortal Kombat 11 while you wait for 45 minutes.
  7. After a few glasses of wine, and getting irritated by some troll on Mortal Kombat online, your timer goes off! Take the pan out and let it rest a little bit. And that’s it!

Serve this over rice, couscous, pasta, or with salad on the side. You can even just eat it without anything else.

If you liked this recipe, please share it using #habibisknowbest. And if you haven’t already, make sure you follow me on Instagram @wethehabibis.

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