Roasted Chicken with Squash Puree and Cointreau – Clementine Chutney



  • 2  Chicken breast, bone out, skin on
  • 1  Squash(acorn, butternut, kabocha)
  • 5  Clementines or tangerines
  • 3 tbls  Sugar
  • 1 cup  Cointreau
  • 2 tbls  Thyme, chopped
  • 2 tbls  Sage, chopped
  • 3 tbls  Butter
  • 2 tbls  Heavy cream
  • 3 tbls  Extra virgin olive oil
    Salt and pepper, to taste


1. Preheat oven to 400°
2. Cut squash in half, scoop out the seeds, rub with 1 tbls extra virgin olive oil and place on a sheet pan, flesh side down in the oven until fork tender
3. Combine the segmented clementines, sugar, Cointreau and one tablespoon each sage and thyme in a small pot
4. Bring the Cointreau – Clementine mixture to a boil, reduce heat to low and cook 15-20 min
5. Season chicken with salt and pepper
6. Preheat a heavy skillet or sauté pan over high heat. When hot, add the remaining 2 tbls oil to the pan. When oil is hot, place the chicken in the pan, skin side down and allow to cook. Reduce the heat to medium, cook for 7-10 min, shaking pan from time to time. This will help to avoid the chicken from sticking to the pan
7. Turn chicken breasts over and cook an additional 7 min.
8. Place chicken in the oven for 10-12 to finish cooking
9. Remove squash from the oven and allow to cool slightly. When manageable, scoop the flesh into a bowl along with the butter and cream
10. Whisk together the squash, butter and cream until smooth. Season with salt and pepper. Set aside
11. Remove the chicken from the oven and prepare to plate the dis
12. Slice the chicken and toss with the remaining sage and thyme
13. Using an entrée plate or shallow bowl: place the squash puree in the center of the dish. Place the herb tossed chicken on the squash, and spoon some of the chutney over the chicken


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