Braised Chicken with Scallion-Squash Puree

Ingredients

• 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

Instructions

1. 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.
2. 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.