Braised Chicken Thighs with Pumpkin and Sage Mash
Braised Chicken with Pumpkin and Sage Mash will have you sitting down at the table in no time, and it can be made even easier with Livefreshr!
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Butternut Squash
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Chicken Stock
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Tomato Paste
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Cloves
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Dried Bay Leaves
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Fresh Sage
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Fresh Rosemary
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Brown Onion
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Olive Oil
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Chicken Thighs (Skin On)
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Butternut Squash |
Chicken Stock |
Tomato Paste |
Cloves |
Dried Bay Leaves |
Fresh Sage |
|
Fresh Rosemary |
Brown Onion |
Olive Oil |
Chicken Thighs (Skin On) |
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0.0 min
Bring a 2 saucepans of water to the boil, add the stock to one and salt the other.
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0.5 min
Finely chop the onion, rosemary and sage.
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3.5 min
Cut the skin off the pumpkin and roughly chop.
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5.0 min
Add the pumpkin to the salted boiling water and boil until the pumpkin is tender and ready to mash. (15-20mins)
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6.0 min
Season the chicken thighs with salt and pepper.
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6.5 min
In a large frying pan over medium-high heat, heat half of the oil. Then add the chicken thighs and cook until brown on both sides.
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10.5 min
Transfer the chicken to a plate. Pour off any excess fat from the pan and add the remaining oil.
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12.0 min
Add to the pan the onion, rosemary, half of the sage, bay leaves and cloves. Saute all of the ingredients until the onion is softened, about 3-4 minutes.
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16.0 min
Stir the tomato paste into the onion mixture. Then add the chicken stock* and stir.
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17.0 min
Season the sauce with salt and pepper and bring to the boil.
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18.0 min
Reduce the heat to medium-low heat and simmer until the sauce begins to thicken slightly.
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20.0 min
Add the chicken to the sauce and continue to simmer until the chicken is cooked through. (5-10mins)
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23.0 min
Drain the pumpkin.
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23.5 min
Add a little olive oil to the saucepan that had the pumpkin and return back to the heat.
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24.0 min
Add the remaining sage and cook until crisp.
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25.0 min
Add the pumpkin back to the saucepan with the sage.
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25.5 min
Mash the pumpkin until smooth.
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26.5 min
Season the mash with salt and pepper.
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27.0 min
Distribute the pumpkin mash among serving plates.
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30.0 min
When cooked through, serve the chicken and sauce aside the mash.
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Ingredients
Butternut Squash
chopped
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
Tomato Paste
Cloves
Dried Bay Leaves
Fresh Sage
finely chopped
Fresh Rosemary
finely chopped
Brown Onion
finely chopped
Olive Oil
2 tablespoons per person
Chicken Thighs (Skin On)
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Reviews (3)
Claire Oneill Verified
Pierina Guerra Verified
I loved it! It was a delicious meal
Marcelle Parker Verified
one of the best recipes