Scallops are a great addition to any diet – they are low in fat and high in both omega-3 fatty acids and vitamin B12. This recipe is very simple yet with its impressive presentation, your guests will never know just how easy it was to prepare. The serving size could be easily manipulated to work as a first course. Read more
(Adapted from The Cook and the Gardener by Amanda Hesser)
When I came across this braised chicken recipe, I knew I had to give it a try. Not only did it sound delicious, but the scallions were screaming my name at the farmer’s market this morning.
The original recipe uses potatoes rather than squash but the squash complimented the scallions and chicken quite well not to mention, the color contrast was beautiful. Sweet potatoes would be another great substitute for regular potatoes.
2 tsp vegetable oil
1 chicken, cut into 4 pieces
Salt and freshly ground black pepper
5 bunches scallions, trimmed and thickly sliced
1/3 cup white wine
3 cups chicken stock
1 butternut squash, peeled, seeded and cut into about 10 pieces
2 Tbsp heavy cream
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook, skin side down, until golden, about 5 minutes. Turn chicken, add two-thirds of the scallions, and brown chicken on other side, about 3 minutes. Transfer chicken to a platter.
Continue to cook scallions until just soft, 1–2 minutes more. Add wine, scraping up browned bits with a wooden spoon, and reduce by half. Return chicken to skillet, and add stock and squash. Reduce heat to medium-low, and braise, partially covered, until chicken is cooked through, about 50 minutes.