Winter Chicken N Squash Recipes

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COLORFUL CHICKEN 'N' SQUASH SOUP



Colorful Chicken 'n' Squash Soup image

When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It's nutritious, too. -Trina Bigham Fairhaven, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 14 servings (5-1/4 quarts).

Number Of Ingredients 7

1 broiler/fryer chicken (4 pounds), cut up
13 cups water
5 pounds butternut squash, peeled and cubed (about 10 cups)
1 bunch kale, trimmed and chopped
6 medium carrots, chopped
2 large onions, chopped
3 teaspoons salt

Steps:

  • Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 579mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

WINTER CHICKEN N' SQUASH



Winter Chicken n' Squash image

An excellent winter dish with seasonal squash. The savory sage and the sweetness of the squash, mixed with a bite of pepper, is perfect on a chilly night. Using fresh ingredients that are in season is the best way to cook and eat. The skin of the chicken is important for cooking the rice. The sage is only natural to go with the squash.

Provided by Ryan

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h10m

Yield 6

Number Of Ingredients 10

1 delicata squash - halved lengthwise, seeded, and cut into 2-inch slices
1 ¼ cups jasmine rice
6 chicken leg quarters with skin, cut into thighs and drumsticks
1 cup chicken broth
1 (8 ounce) can cream of broccoli soup
1 (8 ounce) can drained canned peas
2 tablespoons ground dried sage
1 teaspoon black pepper
2 teaspoons cayenne pepper
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay squash slices in a 11x13-inch baking dish. Spread rice in an even layer over the squash slices. Arrange chicken pieces onto the layer of rice.
  • Mix chicken broth, broccoli soup, peas, sage, and black pepper together in a bowl; pour into baking dish around the chicken piece. Sprinkle cayenne pepper over the chicken pieces. Season chicken and rice mixture with salt. Cover baking dish with aluminum foil.
  • Cook in the preheated oven for 1 hour and 45 minutes. Remove the aluminum foil and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool dish 5 minutes before serving.

Nutrition Facts : Calories 427 calories, Carbohydrate 43.8 g, Cholesterol 107.7 mg, Fat 11.8 g, Fiber 2.6 g, Protein 35.3 g, SaturatedFat 3.3 g, Sodium 150 mg, Sugar 1.8 g

CAST-IRON ROAST CHICKEN WITH WINTER SQUASH, RED ONIONS, AND PANCETTA



Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta image

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Provided by Chris Morocco

Categories     Bon Appétit     Chicken     Cast Iron     Winter     Squash     Onion     Pork     Dinner     Roast

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2-4-pound) whole chicken
Kosher salt
2 tablespoons unsalted butter, melted
2 red onions, cut into wedges through root end
2 pound winter squash (such as delicata or acorn), cut into 1 1/2-inch-thick wedges or rounds
1 1/2 ounces pancetta, chopped into 1/4-inch pieces
3 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
  • Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
  • Meanwhile, toss onions, squash, pancetta, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
  • Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange squash mixture around. Roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve. Serve with vegetables.

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