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« Peanut Butter and Apple Oatmeal Breakfast Bars | Main | Happy 2012 & Healthy Every Week Challenge »

Chicken Provencal with Kale, White Beans and Butternut Squash

I am always searching for recipes that I can make with both meat and a lot of vegetables. This allows me to eat just a little bit of meat and a lot of vegetables, while also allowing the husband to have a full serving of meat and vegetables. Recipes like this tend to be a win-win in our house. You can adjust the recipe using either fresh beans and vegetables or canned beans and frozen vegetables. This recipe is bursting with great flavors and bright colors and is the perfect healthy recipe to kick off 2012.

Chicken Provencal with Kale, White Beans and Butternut Squash

Servings: 4-6

  • 6 chicken thighs with skin, boneless or bone-in
  • 4 tbsp olive oil
  • 3/4 tsp dried regano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, Chenin Blanc and Riesling)
  • 3 cloves garlic, minced
  • 3 cups peeled butternut squash (the frozen butternut squash works great here)
  • 1-14 oz can of diced tomatoes plus their juice
  • 1 large bunch of kale, roughly chopped
  • 2-14 oz cans of white beans or 1 1/4 cup of dried white beans
  • 1/2 yellow onion, quartered
  • Dash of salt and pepper
  • Orzo
  1. This first step depends on whether you are using dried or canned beans. If you are using canned beans, skip this first step. If you are using dried beans, do the following: Combine 6 cups of water and beans in a large pot. Bring the water to a boil. Reduce heat, cover partially and cook until the beans are tender, approximately 1 hour 30 minutes. Drain beans and set aside.
  2. Place chicken in a bowl or ziploc bag. Add 1 tbsp olive oil, oregano, thyme and rosemary. Toss the chicken to coat and let it sit for 30 minutes.
  3. Heat 2 tbsp olive oil in a large pot, ideally using a large dutch oven. Sprinkle chicken with salt and paper. Cook chicken in the skillet until golden brown, 3-4 minutes per side. Set aside.
  4. Pour the drippings from the skillet. Add 1 tbsp olive oil and saute garlic and onion until the onion is transleucent, roughly 5 minutes.
  5. Add wine and simmer until liquid is reduce by half, roughly 2 minutes. Scrape the browned bits from the bottom as you go.
  6. Add the squash, tomatoes and juice, either the drained beans or the canned beans, and the kale. Season with a dash of salt and pepper.
  7. Add chicken to the pot. Cover and simmer until chicken is cooked through and squash is tender, roughly 30-40 minutes.
  8. While the recipe is simmering, cook the orzo if desired.
  9. Go back to the chicken and vegetables. Remove the lid and let it simmer until the sauce thickens slightly, 3-4 minutes.
  10. Serve hot with a piece of chicken and spoonfuls of bean and vegetable mixture over top.

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