Braised Provencal Chicken With Butternut Squash And White Beans Octnov Recipes

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH

Steps:

• Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
• Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
• Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
• Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS

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 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
• Heat remaining 1 tablespoon 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 minutes 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.

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

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.

PROVENCAL BRAISED CHICKEN

Steps:

• Preheat oven to 375°F.
• Season chicken generously with salt, cayenne and herbs de Provence.
• Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
• Tuck in the parsly sprigs and pour on stock to almost cover chicken.
• Cover the skillet and braise in the oven until chicken is just cooked through.
• Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
• Remove the chicken from the skillet and set aside.
• Place the skillet on the stove and simmer until vegetables are very soft.
• Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender).
• Return sauce to skillet.
• Add the reduced vinegar and tomato paste to the sauce.
• Return the chicken to the pan to reheat gently.
• Serve on a platter with chopped parsly, if desired.

SOLAR BRAISED CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS

Steps:

• Set Global Sun Oven out to preheat. Toss the chicken with the olive oil, oregano, thyme, and rosemary in a large bowl and let stand at room temperature for 30 minutes. Combine the liquid (wine or broth), garlic, squash, onion, tomatoes, and cooked beans in a large, lidded roasting pan. Set the chicken pieces on top of the vegetables. Season with salt and pepper, cover, and cook in Sun Oven until the meat and vegetables are tender, 2 to 3 hours.

MOROCCAN-STYLE CHICKEN WITH BUTTERNUT SQUASH NOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
• Bake in the preheated oven until just tender, 7 to 10 minutes.
• Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
• Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
• Plate each portion with butternut squash, cooked rice, chicken, and topping.