Flattened Chicken with Pumpkin Butter and Braised Red Cabbage

Flattened Chicken with Pumpkin Butter and Braised Red Cabbage

I absolutely love this time of year, simply because it gives me an excuse to cook something with pumpkin in it.  When I was making this Flattened Chicken with Pumpkin Butter and Braised Red Cabbage, I can’t lie I found myself constantly eating the butter and spreading it on the chicken with every bite.  Along with cooking pumpkin in October, comes the pumpkin patch, hay rides and lots of scary costumes.  My daughter the other day told us she wanted to be a graham cracker for Halloween… Not quite sure how that one will work out, but nonetheless we had a great laugh out of her comment.  Yup, this time of year is the best!

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The greatest thing about this recipe is that it’s actually very easy to make.  First it starts with flattening, or spatchcocking, your chicken by removing the back bone entirely and pressing it flat skin side up.  You can do this with a cleaver or some very sharp kitchen shears.  Once the chicken is flat, season it very well with salt and pepper and roast in the oven for 60 to 70 minutes or until the skin is browned and the chicken is cooked through.  Another way to do this would be by brushing it with olive oil, seasoning with salt and pepper and cooking right on the grill.  It gives it that smoky flavor, in case that’s what you’re looking for.

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What would this chicken be without a great butter to go over top?  No matter what I am making I always make it a point to stop by the dairysection to see how I can enhance the recipe I’m making.  Whether it be roasting a chicken in milk, yes I said milk, or making a delicious compound butter, the dairyaisle is a must stop with every trip.  Once I got the Smart Balance Butter and Canola Oil Blend in hand, I knew exactly what I was going to put in it—maple, sage and pumpkin.  Oh boy it will not disappoint!  Be sure to keep the pumpkin butter chilled before serving it.

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Last but not least, I wanted to make some braised red cabbage.  We used to make something just like this at one of the restaurants I worked at, and I thought the vinegary flavor would really compliment the sweet and savory chicken with pumpkin butter.  I always say it’s all about the balance of flavors and once you get a bite of everything at the same time you will literally get an explosion of sensory deliciousness in your mouth.  Of course the artist in me also loved the bright red color contrast with the orange pumpkin butter :-).

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It’s always a good idea to start cooking the cabbage after the chicken has been in the oven for 20 minutes so that everything finishes cooking at the same time.  Nothing worse than finishing the main portion of a recipe and waiting another hour for everything else to finish.

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I promise you will love this Flattened Chicken with Pumpkin Butter and Braised Red Cabbage. You can always change up the vegetable if you are looking for something different, however I think you’ll be missing out ;-).

For more great tips and recipes, be sure to check out EasyHomeMeals.com, and be sure to follow them on their social media channels at:

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Flattened Chicken with Pumpkin Butter and Braised Red Cabbage
Author: 
Recipe type: Main
 
Change it up this Fall season with this delicious Flattened Chicken with Pumpkin Butter and Braised Red Cabbage!
Ingredients
For the Chicken:
  • 1 whole roasting chicken
  • 7.5 ounce Smart Balance Butter and Canola Oil Blend
  • 1 cup canned pumpkin
  • 2 tablespoons of maple syrup
  • 2 tablespoons of chopped fresh sage
  • Kosher salt and fresh cracked pepper to taste
For the Cabbage:
  • 1 ounce Smart Balance Butter and Canola Oil Blend
  • 1 peeled and sliced red onion
  • 1 head of sliced red cabbage
  • ½ cup red wine vinegar
  • ⅓ cup of light brown sugar
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Preheat the oven to 400°.
  2. Remove the backbone from the chicken using kitchen shears and lay it flat, skin side up on a sheet tray lined with parchment paper and bake in the oven for 60 to 70 minutes or until golden brown and cooked through.
  3. In a medium bowl whisk together the butter, pumpkin, maple, sage and salt and pepper until combined. Keep cool.
  4. Cabbage: In a large sauté pan over medium high heat add in the butterand cook the onions for 10 to 15 minutes or until browned and tender.
  5. Next, add in the cabbage and sauté for 10 to 15 minutes over medium heat. Stir in the vinegar, brown sugar, salt and pepper and braise for 10 minutes.
  6. Serve the cabbage alongside the roasted chicken with the pumpkin butter.

 

 

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