Description

Nutrition Information, Per Serving: 600 Calories, 31 g fat, 8 g saturated fat, 22 g carbs, 51 g protein

Ingredients

Directions

Chicken Braised with Pumpkin, White Beans and Spinach

4        chicken drumsticks
4        chicken thighs (about 2.5 pounds of chicken, total)
½ tsp        salt
½ tsp        black pepper
4 slices        bacon
2 TBLS    olive oil
2 cloves    garlic, minced
4        shallots, sliced thin
1 cup        dry white wine
3 cups        chicken stock
½ cup        canned pumpkin puree
2 TBLS    chopped fresh sage
1 can         white beans (15.5 ounce size)
8 cups         spinach

Sprinkle chicken with salt and pepper and set aside. In large sauté pan with tight-fitting lid, sauté bacon over medium heat until crisp, about 5 minutes. Remove bacon and drain on paper towels. Crumble and set aside. Add olive oil to pan and warm. Add chicken, skin side down. Cook chicken, turning, until skin is nicely browned, about 4 minutes per side. Add garlic and shallots to pan and sauté for 2 – 3 minutes, until fragrant.

Pour wine in pan and bring to a boil, scraping up brown bits on the bottom of the pan. Boil for 2 minutes until wine is slightly reduced. Add chicken stock, pumpkin puree and sage; bring to a boil. Reduce heat to low and simmer 40 minutes.

Add beans to pan, cover and simmer an additional 15 minutes.

Remove chicken to a plate and reserve. Bring sauce to a boil and cook until reduced and thickened, about 10 minutes. Add spinach to sauce and stir. Return chicken to pot, cover, reduce heat to low and simmer for about 5 minutes until heated through. Spinach should be wilted but still bright green. Stir in bacon pieces and serve.