Braised Chicken Thighs with Pumpkin and Sage Mash

Preheat your oven to 180°C. Meanwhile, peel and chop the butternut squash into equal-sized pieces, aiming for a quick and even cooking process.

In a large oven-proof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down into the skillet. Cook until the skin is golden and crispy, about 5-7 minutes, then flip and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the finely chopped brown onion, cloves, and a pinch of salt. Cook over medium heat until the onion is soft and translucent, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes.

Add the chicken stock to the skillet, stirring to combine with the onion mixture. Place the chicken thighs back in the skillet, skin-side up, and add dried bay leaves. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 25-30 minutes, or until the chicken is cooked through.

While the chicken is braising, boil the chopped butternut squash in a large pot of salted water until tender, about 15-20 minutes. Drain well and return the squash to the pot.

Add finely chopped fresh sage and rosemary to the pot with the butternut squash. Mash the mixture until smooth, seasoning with salt and pepper to taste. If the mash is too thick, add a splash of water or olive oil to reach your desired consistency.

Once the chicken is fully cooked, remove the skillet from the oven and let it rest for a few minutes before serving. Discard the bay leaves.

Serve the braised chicken thighs hot, accompanied by the pumpkin and sage mash. Drizzle with the cooking juices from the skillet for added flavor.