As the weather turns colder, we welcome recipes like this. Comforting and melt-in-your-mouth flavorful, it’s definitely a favourite of both Clean Chefs and everyone we make it for!
We know you’ll enjoy this one, and the countless variations that are possible.
Next week, we’ll show you a delicious way to use up any leftovers from a meal like this, equally as delicious.
Chefs’ Note: It’s okay and cleanse-friendly to use white wine in cooking since the sugar and alcohol cooks off. Cheers!
2 tablespoons coconut oil
2 chicken legs and 2 thighs
1 leek, (green tops discarded) white end sliced into ½ inch rounds
2 garlic cloves, peeled and minced
3 cups butternut squash, peeled, cut into large chunks
½ cup white wine
12 ounces chicken stock
1 tablespoon fresh chopped sage
sea salt to taste
Peel and chop the squash. Set aside.
If you’re using a whole chicken, you’ll need to separate legs and thighs with a large knife.
Heat a large pot over medium-high heat and melt 2 tablespoons coconut oil in the pan.
While the pan is heating, rub the chicken pieces with sea salt and black pepper.
Add the chicken to the heated pan, skin side down and cook for 3-4 minutes, or until golden brown.
Flip the chicken, add the garlic and leeks, and cook an additional 3 minutes, stirring gently.
Pour in the white wine and allow to reduce by half.
Add the chicken stock, cover with a lid and allow to simmer for 15 minutes.
Add the squash and sage and cook until tender, roughly 10-12 minutes.
Season to your taste with additional salt and pepper, and serve.