½ a butternut squash, peeled and cut into 1” pieces
4 cups chicken stock, boiling
½ bunch kale, stemmed and thinly sliced into ¾” ribbons
1 tablespoon lemon juice or apple cider vinegar
Preheat the oven to 425.
Warm the oil in a deep cast-iron pan or Dutch oven set over medium-high heat. Brown the chicken in batches, about 3-5 minutes each side. Transfer chicken (they will not be cooked!) to a plate and reserve.
Add the leeks and garlic with a heavy pinch of salt, and reduce the heat to low, cooking until soft and golden, about 10 minutes. Stir in the sage, and gently fry another 2 minutes.
Sprinkle the wheat berries over the aromatics, then top with the chicken. Nestle squash between chicken, then season with salt and top with more oil. Carefully ladle the stock around the chicken, wheat berries, and squash, and transfer to the oven to bake for 50 minutes to an hour, or until the wheat berries are tender and the chicken is cooked through. (If you find that the stock is evaporating before the wheat berries are sufficiently tender, feel free to add a splash of water to the pan.)