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Pan-Cooked Chicken Thighs With Butternut Squash

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Pan-Cooked Chicken Thighs With Butternut Squash

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
  • 1 1/2 cups low-sodium homemade or store-bought chicken broth
  • 1 tablespoon cold butter
  • 2 tablespoons fresh lemon juice from 1 lemon
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