INGREDIENTS
4
Chicken leg quarters
1
Butternut squash (3 pounds), large
2 tsp
Coriander, ground
1/2 cup
Cranberries, dried
1
Red onion
2 tbsp
Sage, fresh
2 cups
Chicken broth, low-sodium
4 tsp
All-purpose flour
1 tsp
Nutmeg, ground
1
Salt and ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin