Pan Cooked Chicken Thighs with Butternut Squash Recipe
Ingredients
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken legs (about 2 pounds total)
- 4 cups cubed butternut squash
- Kosher salt and freshly ground black pepper
- 1 small yellow onion, diced (about 1/2 cup)
- 2 tablespoons chopped fresh sage leaves (see note)
- 1 1/2 cups low-sodium homemade or store-bought chicken broth
- 1 tablespoon cold butter
- 2 tablespoons fresh lemon juice from 1 lemon
Instructions
Pan-Cooked Chicken Thighs with Butternut Squash Recipe serves 4 original recipe by Serious Eats.
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