Succulent Chicken With Squash
Ingredients
- 2 tbsp De La Rosa Avocado Oil
- 2 tbsp De La Rosa Red Wine Vinegar
- 1 tbsp De La Rosa Raspberry Vinegar
- 1 lb Free-Range Organic Chicken Cut Into 1/8ths
- 2 each Large Organic Shallots
- 1 tbsp Organic Butternut Squash
- 3 tbsp Organic Maple Syrup
- 1 tsp Dried Rosemary
- 2 tsp Crushed Garlic
- 1 dash Salt and Pepper
- 1 sprig Fresh Parsley, for Garnish
Instructions
- Dice the shallots and the butternut squash. Place in the bottom of a large roasting pan. Place the chicken on top, and season with salt and pepper.
- In a mixing bowl, whisk the vinegars, maple syrup, olive oil, garlic and rosemary. Pour over the chicken and squash. Cover the roasting pan and cook on 400 for two hours.
- Uncover after two hours and baste the chicken with the juices. Continue to cook for 45 minutes uncovered, or until the chicken is glossy and well-done. Enjoy!
Notes
Vegan Alternative:
To create the same recipe, swap organic tofu for the chicken. Heat the Avocado Oil in a frying pan, add the crushed garlic and cubed squash. Sauté until squash is cooked through, then remove from pan. Then, sauté the tofu for a few minutes on each side until golden brown. Add the squash back into the pan. Whisk the rest of the ingredients and pour over the tofu and squash mixture. Continue cooking for another 5-10 minutes until all ingredients have been heated through. Garnish with fresh parsley.
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