October 16, 2008

Herbed Chicken with Cranberry Gravy and Stuffed Acorn Squash

Erin, Epicurious

This is a good fall meal we hadn't made in a long time.
Herbed Chicken:
chicken breasts
olive oil
dried parsley
dried thyme
dried rosemary leaves
garlic salt

Drizzle olive oil over chicken. Season with herbs. Braise by browning chicken on all sides on stove top, then baking until done at about 350.

Cranberry Gravy:
12 oz. bag fresh cranberries, picked over
¾ C sugar
1 C water
3 T flour
4 C chicken broth

In saucepan cook cranberries, sugar, and water over moderately low heat, stirring frequently, until sugar is melted and cranberries burst.

In a blender in batches puree cranberry mixture until smooth, then transfer to a bowl.

In a saucepan make a roux of flour and chicken broth, then add remaining chicken broth and cranberry mixture. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 – 20 minutes. Strain through a sieve. Season with s & p.

Stuffed Acorn Squash:
7 C water
2 C wild rice
3 small acorn squash, cut in half and seeded
2 T butter
2 C finely chopped onions
2 t crumbled dried sage leaves
2 T fresh lemon juice
½ C cranberries, plus more for garnish
¼ C chopped fresh parsley

Bring water and rice to a boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Transfer rice to a large bowl.

Preheat oven to 375. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. With a spoon, scoop out pulp from the squash, leaving ¼-inch thick shell; reserve shells. Transfer pulp to a bowl. Reduce oven to 350.

Melt butter in a large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp, and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries and parsley. Season with s & p.

Divide rice mixture among squash shells. Place in a roasting pan. Bake until filling is heated through, about 25 minutes. Sprinkle with cranberries for garnish.


  1. It sounds so yummy! And it definitely makes us reminisce for a beautiful New England autumn. Is this homecoming weekend? We'll miss you guys!!!

  2. Yes, it was Homecoming weekend! We missed you guys, too. Erin F., Emily, and Kaitlin were here and it was the most gorgeous New England fall weekend we could have hoped for. :)

  3. Oops I meant Kaitlyn! I have a Kaitlin spelled the other way in my class right now, so that's my excuse.

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