Harvest Chicken Supper
|Freshly ground pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Butternut squash||1 1⁄4 Pound|
|Wild rice||1 Cup (16 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Crumbled dried sage||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Chopped parsley||14 Cup (224 tbs)|
1. Season chicken with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning once or twice, until browned, about 7 minutes. Remove to a plate.
2. Add squash and onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Stir in rice, then add broth, sage, and thyme. Return chicken to pan along with any juices that have accumulated on plate.
3. Bring to a boil, reduce the heat to low, cover, and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 40 minutes. Stir in parsley and serve.