This dish draws inspiration from the classic Chicken Marbella recipe found in the Silver Palate Cookbook by Julee Rosso and Sheila Lukens. We’ve paired down some of the ingredients and included a creamy butternut squash pasta that’s balanced with herbaceous sage leaves. The briny acidity of the capers balances the dark sweetness of the prunes. Serve with a squeeze of fresh lemon to brighten everything up and bring it all together.
Braised Chicken with Butternut Squash Pasta

Ingredients
- 16 oz butternut squash, peeled and cubed
- 4 tbsp butter, cubed
- 1 sprig fresh sage
- 4 chicken thighs, bone-in, skin-on
- ¼ cup prunes
- 2 tbsp capers
- ¼ cup chicken stock
- 1 lemon
- 8 oz dry pasta (we used campanelle)
- 2 oz parmesan cheese, grated
Directions
1) Combine butter and cubed butternut squash in a Suvie pan. Remove the sage leaves from the stem and sprinkle over the butternut squash. Place pan in the top zone of Suvie.
2) Season the chicken thighs all over with salt and pepper. In a second Suvie pan, combine prunes, capers, and chicken stock. Nestle the seasoned chicken thighs into the pan, skin-side up, and load into the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
3) Place pasta in the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or Schedule.
Suvie Starch Cooker Settings
Pasta, 3 cups, 10 minutes
4) Once the slow cook has finished, remove squash from Suvie and broil the chicken thighs for 10-15 minutes to crisp the skin, watching closely to avoid burning.
5) While the chicken is broiling, combine butternut squash and pasta in a large bowl. Add ½ the grated parmesan cheese and season to taste with salt and pepper.
6) Once the chicken skin is browned, divide the pasta and chicken between plates. Spoon the capers, prunes, and sauce from the chicken pan over the chicken thighs. Garnish with lemon wedges and the remaining parmesan cheese.
Wine Pairing: Saignée Rosé is the perfect wine to pair with chicken dishes and this meal is no exception. Alternatively, a crisp Riesling will cut through the fat of the chicken and add a hint of sweetness to the palate.
This sounds like a really nice recipe. Thanks for providing it. May I make a suggestion: The print option is awesome, but this recipe would print 5 pages and use an awful lot of toner. Would you add a printing option that would leave out the pictures? It would cut the printing down to one, maybe two, pages and wouldn’t use as much toner. Thank you!
Thanks, Laura. Glad you’re looking forward to the recipe. We will work on getting a text-only print option for the blog recipes.