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
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- 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