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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!)
Discover Beaujolais: Mediterranean Braised Chicken with Dates and CherriesSarah Mason
- 2 tablespoons olive oil
- 1/2 cup dried dates chopped
- 1/2 cup dried cherries
- 1 white onion chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 6 boneless skinless chicken thighs
- 1 teaspoon freshly chopped thyme
- 1/4 teaspoon 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?
- 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 pan becomes dry, add more chicken broth). Flip the chicken thighs occasionally to ensure even cooking. Cover, cooking chicken another 10-15 minutes or until thighs are cooked through.
- Serve chicken over couscous and garnish with cilantro and walnuts. Pair with Beaujolais. Enjoy!