Chicken Hash with Squash and Kale

I made the ultimate Fall meal for dinner tonight.  It started with butternut squash and kale which were blanched until almost done.  Some chicken thighs were then browned in the same pot.  Red onion was added and sauteed for a couple of minutes.  The blanched squash and kale went back in the pot along with the dried cranberries and chopped fresh sage for a minute or so.  The dish was finished off with a sauce made of chicken broth, maple syrup and Dijon mustard.  All of these ingredients are the perfect elements of a fall meal.  This recipe was quick and easy to make in addition.  The title doesn't sound pretty but the food was delicious.  I served this with a slice of pumpernickel bread toasted in a hot oven topped with Cheddar cheese and apple slices which was the perfect accompaniment.

Chicken Hash with Squash and Kale
Makes 2 Servings

2 cups peeled, seeded butternut squash, cut into large chunks
2 cups stemmed, chopped kale
1/2 pound boneless, skinless chicken thighs, cut into 2-inch chunks
salt and pepper
1 tablespoon olive oil
1/2 cup sliced red onion
1/2 cup dried cranberries
2 teaspoons minced fresh sage
1/4 cup low-sodium chicken broth
1/4 cup pure maple syrup
1 1/2 teaspoon Dijon mustard

Blanch squash in a large pot of boiling, salted water until almost cooked through, 3-4 minutes.  Off heat, stir in kale and let stand, uncovered, for 3 minutes; drain vegetables and set aside.  Season chicken chunks with salt and pepper.

Heat oil in same pot over medium-high heat and saute until chicken pieces are browned on all sides.

Add onion; saute 2 minutes.  Stir in reserved squash and kale, cranberries, and sage; saute 1 minute more.

Whisk together broth, syrup, and Dijon; pour over hash.  Simmer until liquid reduced by half, about 2 minutes.  Adjust seasoning before serving.


Recipe from Cuisine at Home for Two

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