BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS OCT/NOV

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS OCT/NOV image

Yield 6 servings

Number Of Ingredients 12

6 cups water
1 1/4 cups dried Great Northern beans
1/2 onion, cut into quarters
6 large bone in chicken thighs with skin
2 TBL olive oil
2 tsp minced fresh oregano or 3/4 tsp dried
1 tsp minced fresh rosemary or 1/2 tsp dried
1/2 cup dry white wine
1 1/2 tsp minced garlic
2 1/2 cups 1/3 inch pieces peeled butternut squash
1 14 1/2 ounce can diced tomatoes in juice
2 TBLS fresh parsley

Steps:

Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. drain bean mixture, discarding cooking liquid. Meanwhile, place chicken in medium bowl. Add 1 TBL oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature. Heat remaining 1 TBLS oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 min per side. Transfer to plate. Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean and vegetable mixture over.