Chicken, Squash, and Blood Orange Casserole

2 tablespoons vegetable oil
4 medium-size chicken legs (about 2 1/2 pounds) thighs and drumsticks separated
1 medium-size butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch chunks
2 garlic cloves, minced
1/2 teaspoon dried, rosemary, crumbled
Salt and black pepper to taste
2 blood oranges, peeled, white pith removed, sectioned and juices retained
1 cup dry white wine
3 tablespoons firmly packed light brown sugar

1. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

2. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the squash, garlic, and rosemary to the skillet, season with salt and pepper, stir about 5 minutes, then layer over the chicken. Arrange the orange sections over the top, add the wine, sprinkle the top evenly with the brown sugar, cover, and bake till the chicken is tender, about 1 hour.

Makes 4 to 6 servings.