Spicy Chicken and Squash
Perky, bold and spicy, this chicken and squash dish goes together quickly and is perfect for winter eating. Using boneless chicken thighs makes this such an easy meal and eye appealing too.
- 1/4 cup extra-virgin olive oil
- 1 onion, diced
- 1 1/2 cups diced butternut squash
- 2 cloves garlic, minced
- 1 small fresh, hot red pepper, cut into strips
- 2 tbsp fresh thyme, leaves only
- 2 large sprigs fresh rosemary tied with string
- 8 skinless chicken thighs
- Salt & coarse black pepper to taste
- 1 cup dry white wine
- 3 cups pureed, canned, plum tomatoes
- In a large skillet, heat the oil. Add the onion, squash, garlic, hot pepper, thyme and rosemary. Cook over low heat until the onions are soft and golden brown. Transfer to a dish and set aside. Discard the rosemary.
- Season the chicken thighs with salt and pepper. Add the chicken to the hot skillet and brown well, turning once or twice.
- Return the onion mixture and add the wine to the pan, and raise the heat to high. Cook for 2 minutes.
- Add the tomatoes, reduce the heat to low, cover, and simmer for 10 minutes or until the chicken registers 165ºF on an instant-read thermometer.
- Uncover the pan and cook for a couple minutes longer. Serve hot over cooked rice, noodles, polenta or quinoa.
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