Braised Chicken With Pumpkin And Walnuts

Recipe Ingredients

1		Stewing chicken - (abt 4 lbs) - cut serving pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable or olive oil
1 tablespoon	15ml	Unsalted butter
1/2 cup	31g / 1.1oz	Diced onions
1/2 cup	55g / 1.9oz	Diced carrots
2 cups	292g / 10oz	Peeled, seeded , diced pumpkin or
		Butternut squash
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	355ml	Hot chicken stock
2 tablespoons	30ml	Chopped fresh sage leaves - plus some
		For garnish
1/2 cup	73g / 2.6oz	Finely-chopped walnuts - plus some
		For garnish

Recipe Instructions

Season the chicken parts with a generous sprinkling of salt and pepper. Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the chicken, without crowding, skin side down and cook slowly to brown the chicken to a golden brown color. Turn the chicken pieces to brown the other side, add the onions, carrots, and pumpkin to caramelize with the chicken.

Allow the chicken and vegetables to cook slowly together for 5 to 7 minutes. Add the hot stock and simmer slowly over low heat for 30 to 35 minutes, slightly uncovered.

Transfer the chicken carefully to a serving platter, add the walnuts and sage leaves and cook for 2 minutes. Spoon the vegetables around the chicken and pour the excess sauce over the chicken. Sprinkle on more sage and walnuts as a garnish, and serve.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B29 broadcast 10-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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