- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 4 small onions, peeled and halved
- 12 cloves garlic, whole
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped sage, divided
- 1/2 cup white wine
- 1 1/4 cups homemade or store-bought low sodium chicken stock
- 1 whole small chicken (about 3 pounds)
- 1 pound small waxy potatoes, peeled, left whole
- 1 1/2 pounds butternut squash, cut into 1 1/2 inch pieces
Cook bacon in Dutch oven over medium heat, stirring, until fat is rendered and bacon is crispy, about 10 minutes. Add oil, onions (cut side down), garlic, 4 teaspoons sage, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper, and cook until onions are beginning to brown but have not softened, about 4 minutes.
Add wine and broth, scraping bottom to release browned bits. Nestle chicken and potatoes into pot. Sprinkle top of chicken with salt, pepper, and remaining 2 teaspoons sage, cover and bring to simmer. Reduce heat to low and gently simmer for 15 minutes.
Remove cover and quickly nestle in butternut squash. Continue to gently simmer until chicken is cooked through and squash and potatoes are tender, about 30 to 40 minutes more. Season broth to taste, sprinkle with remaining chopped sage, and serve immediately with crusty bread or couscous.