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Prep
Difficulty
Medium
Time
Estimate
45 mins
This luscious dish surprisingly does not need dairy or gluten for all its creaminess. The chicken is roasted with the bone and skin on for extra juiciness, unlike a traditional Chicken Marsala.
The chicken and squash can be roasted immediately, then start the polenta and finish with the mushroom sauce.
The edges of roasted squash meet the heat and caramelize so nicely. Therefore, the smaller you cut the acorn squash the more edges = more contact with the heat. The problem is the acorn is often a tough shell to crack, um I mean cut. So if cutting in half is all you can handle- awesome. If you can cut it again into wedges- even better!
The almost creamy texture of this sauce is a lovely change if you are avoiding dairy. Roasting the chicken on the bone adds additional flavor and ensures more moist meat. The mushroom sauce is just the finishing touch.
Risotto is traditionally made in 20 minutes or less. The process of adding warm broth or liquid while stirring keeps you intimately connected to this dish, but it is easy to cook other items at the same. If you are intimated by making it from scratch, try one of Lundberg’s Risotto Blends. They whip up a bit faster and already have a bit of seasoning and flavors. You can even toss the seasoning pack and use your own flavors and broth instead.
