Baked Chicken Quince and Butternut Squash
|Butternut squash||1 1⁄2 Pound|
|Melted butter||4 Tablespoon|
|Chicken breasts and legs||2 Pound|
|Water||1 Cup (16 tbs)|
Preheat oven to 325°F.
Peel and cube squash.
Place in bottom of deep, buttered casserole.
Drizzle half the melted butter over squash.
Add salt and pepper to taste.
Lay breasts and legs on top of squash, skin side up.
Salt and pepper chicken and drizzle remaining butter over them.
Wash and quarter quinces, remove core and slice approximately 1/4 inch thick.
It is not necessary to peel them.
Lay slices over chicken.
Pour water into bottom of casserole.
Cover with lid or foil.
Bake in preheated oven for 1 1/2 hours.
Remove cover, drain off liquid to thicken if desired.
Leave in turned off oven for 10 minutes or so to brown slightly.