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A perfect dish for the coming fall, this Mediterranean braised chicken is made with dates and cherries and served with a perfectly fruity Beaujolais red wine.
Can you believe summer is coming to an end? It feels like it’s flown by, but I have to admit, I’m pretty excited to start cooking all my autumn favorites! Today we’re making a recipe that’s been an old staple around my household: a Mediterranean date and cherry braised chicken served alongside one of my personal favorites, Beaujolais red wine. (It goes especially well with South Asian, Central/South American and Mediterranean/Middle Eastern foods, which is why I love it here!).?
This entrée is simple and can be made on a weeknight or as a quick and easy weekend dinner. I’m using a Dutch oven, but this can also be prepped in a heavy-bottomed skillet or pot. We’re adding olive oil, onion and a few spices (cinnamon and thyme!) to the pot, then braising the chicken thighs and serving over couscous. I’ll stress the importance of using thighs and not chicken breasts in this recipe – the thighs will give you a juicer and overall better result. 
When the chicken’s cooked, I like to serve it over couscous and pair it with Beaujolais Villages, Louis Jadot, 2015. This wine is a great one to have on hand. It’s versatile, food-friendly and athe perfect choice to transition into fall. You might have heard that Beaujolais is the red wine that’s best served slightly chilled (at a cool cellar temperature), and while that’s true, it can also be served at room temperature like a traditional red. I enjoy it either way!
(PS: Enter below to win a wine picnic set valued at $119!)
Up Your Beaujolais Game! from Honest Cooking on Vimeo.
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Discover Beaujolais: Mediterranean Braised Chicken with Dates and Cherries
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Fall flavors shine in this braised chicken, simmered with sweet dates, tart cherries, and a rich Beaujolais wine. Served over couscous for a complete meal.
Ingredients
- 2 tbsp olive oil
- 1/2 cup dried dates (chopped)
- 1/2 cup dried cherries
- 1 white onion (chopped)
- 1/4 cup balsamic vinegar
- 1 tbsp Worcestershire sauce
- 6 boneless (skinless chicken thighs)
- 1 tsp freshly chopped thyme
- 1/4 tsp ground cinnamon
- 1/2 cup chicken broth (plus extra if needed)
- Cilantro (chopped, for garnish)
- Walnuts (for garnish)
- Cooked couscous (for serving)
- Beaujolais Villages (Louis Jadot, 2015?)
Instructions
- Heat olive oil over medium heat in a Dutch oven or heavy-bottomed pot.
- Add the onion; cook for 2 minutes.
- Add the chicken and sear for 1 minute per side.
- Add the balsamic vinegar, Worcestershire sauce, dates, cherries, thyme, cinnamon, and chicken broth.
- Cook uncovered for 10 minutes to allow the liquid to thicken and reduce by half. If liquid reduces too much or the pan becomes dry, add more chicken broth.
- Flip the chicken thighs occasionally to ensure even cooking.
- Cover and cook the chicken for another 10-15 minutes, or until the thighs are cooked through.
- Serve chicken over couscous and garnish with cilantro and walnuts.
Notes
- For deeper flavor, marinate the chicken thighs in the balsamic vinegar, Worcestershire sauce, and herbs for at least 30 minutes before cooking.
- If you don’t have Beaujolais, a Pinot Noir or other light-bodied red wine will work well as a substitute.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Why is it important to use chicken thighs instead of chicken breasts in this recipe?
Using chicken thighs ensures a juicier result, as they have more fat and connective tissue compared to chicken breasts, which can dry out during the braising process.
Can I use a different type of wine if I can’t find Beaujolais Villages?
While Beaujolais Villages pairs well with this dish, you can substitute it with another light-bodied red wine, such as Pinot Noir, which complements the flavors of the dates and cherries.
What spices are used in this Mediterranean braised chicken recipe?
This recipe features a combination of cinnamon and thyme, which adds warmth and depth to the dish during the braising process.
