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Chicken and acorn squash casserole

Chicken and acorn squash casserole

Chicken and acorn squash casserole | Easy | 1 hour 30 minutes
Chicken and acorn squash casserole
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180°C (350°F).
  2. Insert the sage under the chicken skin. 
  3. Dip chicken legs in flour and shake to remove excess.
  4. In a large, non-stick skillet, heat butter over medium-high heat and sear chicken legs on both sides until golden brown. Set aside.
  5. Spread out the onions and apples in a 34 cm x 23 cm (13 in. x 9 in.) baking dish and place chicken legs on top. Surround with the squash and cranberries. Pour in the chicken broth and maple syrup. Season to taste.
  6. Bake in the oven, uncovered, for about 1 hour and 15 minutes, or until internal temperature reaches 77°C (170°F). Drizzle with lemon juice midway through cooking.

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