Braised Chicken & Butternut Squash with Swiss Cheese
leeks, white parts only, cut in ¼-in. (5-mm) slices
garlic cloves, minced
small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) cubes
chopped fresh thyme
shredded Swiss cheese, divided
Heat oil over medium-high heat in large oven-proof skillet. Brown chicken on all sides, about 5 min. Transfer chicken to a plate.
Drain all but 1 tbsp (15 mL) oil from skillet. Reduce heat to medium and cook leeks and garlic in skillet until golden, about 3 min. Add squash, broth and thyme. Reduce heat to medium-low. Return chicken to skillet, partially covering with squash. Cover and cook until squash is tender and chicken is cooked through, about 20 min.
Preheat broiler to high. Sprinkle each chicken leg with ½ of the cheese, broil until cheese is golden brown and bubbling, about 1 min.
Divide vegetables evenly among 4 plates. Joint chicken legs on a clean work surface. Top each plate with 1 piece of chicken.
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