Chicken hash

Updated at: Thu, 17 Aug 2023 07:31:43 GMT

Step 1

Preheat oven to 475

Step 2

Cut off squash ends, peel the squash, halve the squash lengthwise, scoop out and discard the seeds and pulp. Medium dice squash.

Step 3

Medium dice potato

Step 4

Core and medium dice the apple

Step 5

Peel and thinly slice shallot

Step 6

Pick sage off stems, discard stems, thinly slice leaves

Step 7

Roughly chop almonds

Step 8

Place squash and potato on sheet pan

Step 9

Drizzle with olive oil, season with salt and pepper. Toss to thoroughly coat. Arrange in single layer. Roast 16-18 min or until lightly browned.

Step 10

Remove pan from oven, add apple and shallot. Stir to combine. Return to oven and roast 9-11 min or until browned and the squash and potato are pierced easily with a fork.

Step 11

Remove from oven, set aside in warm place. While veggies cook, pat chicken dry with paper towels. Season with salt and pepper on both sides.

Step 12

In medium non stick pan, heat the 2 tsp olive oil on medium-high, until hot.

Step 13

Add the seasoned chicken, skin sides down. Cook loosely covering the pan with foil, 5-7 min per side or until browned and cooked through.

Step 14

Leaving browned bits in the pan, transfer to plate and set aside in a warm place

Step 15

Add butter to the pan of reserved browned bits (fond). Heat on medium-high until melted

Step 16

Cook, stirring occasionally, 1-2 min or until a deep golden brown and fragrant

Step 17

Add sage, almonds, and vinegar. Cook, stirring occasionally, 30 sec to 1 min, or until fragrant

Step 18

Remove from heat, season with salt and pepper to taste

Step 19

Divide veggies and chicken into two plates. Top with a few spoonfuls of the sage brown butter sauce.

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