The squash and the chicken can be repeated. Hence recording for future purpose. The basic braising method for the chicken can probably be reused for other meats.
Squash cooked salad.
1. Cut butternut squash into 3-4cm chunks. Then roast in 150C oven with olive oil and salt till tender.
2. cook quinoa in salted chicken stock (used 1/3 cup for about 300g of butternut).
3. toast pumpkin seeds in dry non stick pan till brown and fragrant.
4. Mix.
Braised chicken. Used a dutch oven.
1. 2 thighs and 2 half chicken breasts. I dry brined the chicken a bit for 1 hour. No other salt added later.
2. Moderately cook some chopped bacon until fat renders out and bacon browns. Set bacon aside.
3. Brown chicken. Put aside also.
4. saute some oregano until fragrant.
5. pour in 1 can of tomato (whole tomato, crushed by hand).
6. cook for a few minutes at boiling.
7. Add in 2-3 table spoons of heavy cream.
8. cook for a few minutes more, mixing in the cream. Add a healthy dollop of pepper. Out in several sprigs of thyme.
9. put back the bacon. Then lay the chicken on top. Make sure sauce just covers the chicken. Add a little water if necessary. Add a few pats of butter on top.
10. boil the lot.
11. put the pot into a 150C oven. Cook for 20 minutes covered, then take out the cover and cook for a further 40-50 minutes uncovered.
12. Take out chicken. Boil the remaining sauce if necessary to thicken.
13. To serve, put chicken on plates and spoon over sauce.
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