Best 8 Braised Chicken With Pumpkin Sage Walnuts Recipes

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Braised chicken with pumpkin, sage, and walnuts is a delicious and hearty dish that is perfect for a fall or winter meal. The chicken is braised in a flavorful broth until it is tender and juicy, while the pumpkin, sage, and walnuts add a touch of sweetness and earthiness. This dish is sure to be a hit with your family and friends, and it is also relatively easy to make.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH



Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

Steps:

  • Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
  • Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
  • Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
  • Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

FIG-BRAISED CHICKEN WITH SPICED WALNUTS



Fig-Braised Chicken with Spiced Walnuts image

When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats the delicate flavor and juicy texture of a fresh, ripe fig-nothing except for maybe the dish. While fresh figs aren't highly accessible for most people, dried figs can usually be found at just about any market. We use dried figs here to create a dish that reminds us of those summer evening walks when we would score a bounty of fresh figs. Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Chicken     Fig     Walnut     Dinner     Healthy     Kid-Friendly     Braise     Small Plates

Yield 4-6 servings

Number Of Ingredients 16

For the chicken:
2 tablespoon ghee or olive oil
1/2 cup dried mission figs, diced
1/2 cup dried cherries
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
6 boneless, skinless chicken thighs
2 tablespoons ghee or olive oil
1 teaspoon sea salt
1 cup Chicken Bone Broth
Chopped fresh flat-leaf parsley, for garnish
For the walnuts:
1/2 cup walnuts
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon paprika

Steps:

  • Prepare the chicken:
  • In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
  • Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
  • In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
  • When you are ready to eat, preheat the oven to 400°F.
  • Transfer the chicken from the marinade to a plate. Reserve the marinade.
  • Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
  • Make the spiced walnuts:
  • On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
  • Serve:
  • Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.

BRAISED CHICKEN WITH PUMPKIN, SAGE, & WALNUTS



Braised Chicken with Pumpkin, Sage, & Walnuts image

Delicious winter dish. Pretty easy to make, yet is definitely a dish you can serve to company. The braising adds moistness and flavor. You can tweak this one quite a bit to suit your taste (add wine to the stock, more pepper, a mix of winter root vegetables instead of pumpkin, different nuts or spices, etc). Adapted from a recipe by Michael Lomonaco, chef of the former "Windows on the World" which was in one of the NYC World Trade Center towers.

Provided by Lizzie-Babette

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1 small chicken or 1 medium chicken, cut into serving pieces (or your favorite mix of chicken parts)
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced onion
1 cup diced carrot
2 1/2 cups peeled seeded and diced pumpkin or 2 1/2 cups butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups hot chicken broth
2 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage, plus some for garnish (optional)
1/2 cup finely chopped walnuts, plus some for garnish (optional)

Steps:

  • Generously sprinkle chicken on both sides with salt and pepper.
  • Over medium heat, melt olive oil and butter in a large pan that you can fit all chicken pieces in without crowding.
  • (Note: pan must have a lid) Add chicken, skin side down, and cook slowly until chicken is golden brown color.
  • Turn pieces over, add onions, carrots, and pumpkin and cook until chicken is golden brown.
  • Once the chicken is browned, let it and the vegetables cook slowly together for 5 to 7 minutes.
  • Add about 1 3/4 c of hot stock and simmer over low heat for 30-35 minutes, slightly uncovered, checking occasionally to add more stock, if needed.
  • Transfer chicken pieces to a large serving platter.
  • Add walnuts and sage to the pot and cook for two minutes.
  • Spoon vegetables onto the serving platter around the chicken, and pour the remaining sauce in the pot over the chicken.
  • Sprinkle reserved sage and walnuts over the dish to garnish.

BRAISED CHICKEN WITH APPLES AND SAGE



Braised Chicken With Apples and Sage image

The additions of apples and fresh sage in this recipe transform braised chicken into a savory and delicious entree.

Categories     Chicken     Poultry     Braise     Quick & Easy     Apple     Sage     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

8 chicken thighs with skin and bones (3 lb)
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges
1/2 cup chopped shallots (2 to 3)
2/3 cup reduced-sodium chicken broth
1 teaspoon cider vinegar
1/2 teaspoon chopped fresh sage

Steps:

  • Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
  • Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
  • Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

CHEESY PUMPKIN SCONES WITH WALNUTS AND SAGE



Cheesy Pumpkin Scones with Walnuts and Sage image

These tender, autumnal scones serve as a tasty reminder that pumpkin plays savory just as well as it does sweet. Paired with toasted walnuts, nutty Gruyere and Parmesan cheeses, earthy sage, and brown butter, pumpkin shines decadently in these cheesy, buttery scones. They're best served the day they are baked, but can hold up well for 1 to 2 days in an airtight container; just warm them gently before serving.

Provided by Darcy Lenz

Categories     Scones

Time 1h20m

Yield 8

Number Of Ingredients 17

2 tablespoons unsalted butter
2 tablespoons heavy cream
freshly cracked black pepper to taste
8 leaves fresh sage
2 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon garlic powder
1/2 cup unsalted butter, frozen and grated
½ cup chopped walnuts, lightly toasted
½ cup grated Gruyere cheese
⅓ cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh sage
½ cup pumpkin puree
⅓ cup heavy cream
1 large egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • For the topping, melt butter in a pan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl and allow to cool to room temperature. Whisk in the heavy cream and set aside.
  • For the scones, whisk flour, brown sugar, baking powder, salt, and garlic powder together in a large mixing bowl. Add grated butter and work into the flour mixture using your fingertips until well distributed and the mixture feels crumbly/mealy. Using a wooden spoon, stir in walnuts, Gruyere and Parmesan cheeses, and sage, making sure all ingredients are evenly distributed. Place in the refrigerator until needed.
  • Add pumpkin to a separate small mixing bowl. Using a paper towel, dab the pumpkin puree to soak up as much excess moisture as you can. Whisk in heavy cream and egg until the mixture is evenly combined.
  • Drizzle the pumpkin mixture over the flour mixture. Stir with a rubber spatula until the flour mixture is thoroughly moistened and a crumbly dough forms; do not overmix.
  • Using lightly floured hands, gather the dough and gently knead in the mixing bowl until it just comes together. Transfer the dough to a lightly floured surface and form into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet.
  • Generously brush each scone with the brown butter and cream topping mixture and sprinkle with cracked black pepper as desired. Place 1 sage leaf on top of each scone and press gently to adhere.
  • Bake in the preheated oven until scones are lightly browned, 20 to 23 minutes. Remove from the oven and cool on a wire rack for 5 minutes.

Nutrition Facts : Calories 319 calories, Carbohydrate 32.2 g, Cholesterol 61.6 mg, Fat 17.4 g, Fiber 1.8 g, Protein 9.4 g, SaturatedFat 7.8 g, Sodium 403.4 mg, Sugar 5.9 g

PUMPKIN RAVIOLI WITH CHICKEN AND PUMPKIN-SAGE SAUCE



Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce image

This ravioli dish steps away from the traditional fillings and red sauce by using pumpkin-stuffed ravioli and a browned butter-pumpkin-sage sauce. The ravioli is seasonal and may be found at stores such as Aldi® or Trader Joe's®.

Provided by thedailygourmet

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package honey roasted pumpkin ravioli
2 tablespoons butter
1 pound chicken tenderloins, tendons removed
salt and ground black pepper to taste
1 clove garlic, minced
2 teaspoons minced fresh sage
¼ cup milk
¼ cup heavy cream
⅛ cup fresh pumpkin puree

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.
  • Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.
  • Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.

Nutrition Facts : Calories 359 calories, Carbohydrate 22.1 g, Cholesterol 118.4 mg, Fat 16 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 8.8 g, Sodium 210.8 mg, Sugar 0.8 g

ONE-PAN BAKED CHICKEN WITH SQUASH, SAGE & WALNUTS



One-pan baked chicken with squash, sage & walnuts image

A one-pan supper full of soft and sticky vegetables and tender golden chicken

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 7

1kg mixed chicken thigh and drumstick pieces
3 tbsp olive oil
3 red onions , peeled, cut into large wedges
1 butternut squash , peeled, deseeded and cut into wedges
bunch sage , leaves picked
100g walnut halves, very roughly chopped
good splash sherry vinegar

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it's all skin-side up.
  • Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it's all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.

Nutrition Facts : Calories 573 calories, Fat 42 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.27 milligram of sodium

SPICED RUBBED ROASTED CHICKEN WITH PUMPKIN-SAGE GRITS



Spiced Rubbed Roasted Chicken with Pumpkin-Sage Grits image

Fresh sage adds wonderful flavor to a side made with instant grits and canned pumpkin-the perfect accompaniment to this spice-rubbed roasted chicken.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tsp. ground cinnamon
1/2 tsp. ground black pepper
1/8 tsp. ground allspice
4 small boneless skinless chicken breasts (1 lb.)
2 tsp. oil
1-1/2 cups water
2/3 cup quick-cooking grits
1/2 cup canned pumpkin
1 Tbsp. chopped fresh sage
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Combine first 3 ingredients. Place chicken in 13x9-inch pan sprayed with cooking spray; brush with oil, then rub with cinnamon mixture.
  • Bake 20 min. or until chicken is done (165ºF).
  • Meanwhile, bring water to boil in medium saucepan. Stir in grits. Add pumpkin and sage; mix well. Bring to boil; simmer on medium-low heat 5 to 7 min. or until thickened, stirring frequently. Remove from heat; stir in cheese.
  • Serve chicken with grits.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

Tips:

  • Choose the right chicken: Use a whole chicken cut into 8 pieces or chicken thighs or breasts. If using a whole chicken, remove the backbone and cut the chicken into 8 pieces.
  • Brown the chicken: Browning the chicken adds flavor and color. To brown the chicken, heat a large pot over medium-high heat. Add the chicken pieces and cook for 5-7 minutes per side, or until browned. Remove the chicken from the pot and set aside.
  • Sauté the vegetables: In the same pot, add the olive oil and heat over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, or until softened.
  • Add the pumpkin puree: Stir in the pumpkin puree, chicken broth, sage, rosemary, thyme, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  • Add the chicken back to the pot: Add the browned chicken pieces back to the pot and stir to coat in the sauce. Bring to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
  • Serve: Serve the chicken with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Braised chicken with pumpkin, sage, and walnuts is a delicious and easy-to-make dish that is perfect for a fall dinner. The chicken is tender and flavorful, and the pumpkin puree adds a touch of sweetness. The sage and walnuts add a nutty flavor and crunch. This dish is sure to please everyone at the table.

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