Braised Provencal Chicken With Butternut Squash And

Name: Braised Provencal Chicken With Butternut Squash And White Beans Oct/Nov
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Cool in cooking liquid. drain bean mixture, discarding cooking liquid.
3
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.
4
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.
5
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.

1859

kcal

Calories

180

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Braised Provencal Chicken With Butternut Squash And White Beans Oct/Nov falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Provencal Chicken With Butternut Squash And White Beans Oct/Nov

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions