Braised Chicken with Autumn Vegetables & Fruit

Chicken with butternut squash, carrots, apples and pears, braised in a savory wine sauce and served with couscous.

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Ingredients:

• 1/3 cup olive oil
• 1 lb frozen pearl onions, thawed
• 4 tsp balsamic vinegar
• 1/2 butternut squash, peeled and cubed
• 2 fresh carrots, peeled and thickly sliced
• Sea salt
• Freshly ground black pepper
• 2 fresh sweet onions, thinly sliced
• 8 chicken thighs, skinless
• 1 fresh golden delicious apple, quartered, cored and cubed
• 2 fresh Bosc pears, quartered, cored and cubed
• 1/2 cup Pinot Noir or other red wine (or substitute chicken broth, if desired)
• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup currants
• 1 14.5 oz can chicken broth, 99% fat free, reduced sodium
• 1 cup apple juice
• 1 tsp thyme
• 1/4 tsp cinnamon
• 1 lb frozen peas
• 2 cups couscous, prepared according to package directions

Method

In a large, deep non-stick saute pan or brazier, heat 2 tbsp olive oil over medium heat. Add pearl onions and saute, turning frequently until lightly browned. Add 2 tsp balsamic vinegar, stir thoroughly, remove from heat, remove onions from pan with a slotted spoon and set aside. In same pan, add 1 tbsp olive oil over medium heat. Add squash and carrots and cook, stirring frequently, until caramelized. Season with salt and pepper, remove from pan with a slotted spoon and set aside. Add 1 tbsp olive oil to pan over medium-low heat, add onion slices and saute for 30-40 minutes or until soft and caramelized. Stir in 2 tsp balsamic vinegar, remove onion with a slotted spoon and set aside. Add 2 tbsp olive oil to pan over medium high heat, add chicken thighs, season with salt and pepper and brown on all sides, in batches if necessary. Remove chicken from pan and set aside briefly, keeping warm. Add apples and pears to pan over medium high heat, and brown on all sides, stirring frequently. Remove fruit from pan and set aside. Deglaze pan with Pinot Noir, scraping up any browned pieces. Return reserved vegetables, chicken and fruit to pan. Add raisins, dried cranberries, currants, broth, apple juice, thyme and cinnamon to pan. Bring to a simmer, cover, cover and reduce heat to medium-low. Braise for 20-30 minutes, add peas and cook for 5-7 minutes more, until peas are fully cooked. Adjust seasonings as desired. Serve chicken, vegetables, fruit and broth over couscous to soak up the delicious broth and juices.

Notes:

Number of servings: 4

Submitted By: kathijones3728214
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