2 chicken legs, jointed so the thigh and drumstick are separated
2 onion squash, deseeded and sliced into thin segments
About 5 sage leaves, chopped
1 Heat the oven to gas mark 5, then heat some olive oil in a heavy bottomed saucepan or frying pan that’s big enough to hold all the chicken pieces. Season the skin, then cook the chicken until nicely browned.
2 Place the sliced onion squash in a large ceramic baking dish, then scatter over the sage leaves and season well with salt and pepper.
3 Put the browned chicken pieces on top of the squash, and add enough water to almost cover the squash. Cook in the oven for about 30 minutes, or until the chicken is cooked through and the skin nice and crisp.
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