It's Chicken Again

Yep, yet another chicken recipe. This one was fabulous, won a first prize and actually is a tad on the gourmet side. From the Taste of Home Winning Recipes cookbook, this recipe is actually from someone I met in the first year or so after moving to Minnesota! Good for her that she is still cooking and great for her that she wins a prize! This had the most flavorful juice and it permeated the chicken. Wonderful!

I didn't have any acorn squash, but that didn't stop me this time. I sliced up a couple of Vadalia onions and placed those in the baking pan. I used butter in the pan, instead of oil (up to you), but I did use oil to brown the chicken (all thighs) and do try to remove all the skin. The giant rosemary bush (depicted in past entries) provided the fresh rosemary.

Baked Chicken and Acorn Squash

Connie Svoboda, Elko, MN

2 small acorn squash (1 1/4 pounds)
2 to 4 garlic cloves, minced
2 tablespoons vegetable oil, divided
4 chicken drumsticks (4 oz)
4 chicken thighs (4 oz)
1/4 cup packed brown sugar
1 teaspoon salt
1 tablespoon minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 can (15.25 oz) sliced peaches, undrained

Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2 in slices; discard ends. Place slices in an ungreased 13 x 9 x 2 baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.

In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the sugar, salt and rosemary; sprinkle over chicken. Bake, uncovered, at 350 F for 45 minutes, basting with pan juices twice.

Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until chicken juices run clear and peaches are heated through. Yield: 4 servings