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Pan-Cooked Chicken Thighs with Butternut Squash

Yasmin Fahr
  • minutes
  • Serves 4

INGREDIENTS

4

Chicken legs, bone-in skin-on

4 cups

Butternut squash

2 tbsp

Lemon juice from 1 lemon, fresh

2 tbsp

Sage, fresh

1

Yellow onion, diced (about 1/2 cup), small

1 1/2 cups

Chicken broth, low-sodium homemade or store-bought

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil

1 tbsp

Butter