Sage-Roasted Chicken with Pumpkin and Swiss Chard
Elise McIntosh
This adaptation of a recipe originally calling for quail and chorizo has taught me to truly enjoy the flavor and variety of winter squash. I can usually find Red Kuri, Cinderella, or Rouge D’hiver squash at the farmers market, but I’m guessing most small cooking pumpkins would do.
ingredients
- 1 Red Kuri or kabocha pumpkin, peeled and diced into 1/2 in. chunks (about 1 cup)
- Olive oil
- A few sprigs fresh thyme
- 1/4 c finely sliced shallots
- 4 Tbs butter divided
- 2 c chopped swiss chard, preferably red
- 3/4 c chicken stock or broth
- 2 chicken breasts, preferable bone and skin on
- 1 Tbs chopped fresh sage
- Salt and pepper to taste
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