Chicken simmered with harvest-time veggies bathed in bacon, onions and red wine and scented with fresh rosemary. This dish can be made in advance and warmed in the oven just before serving. Naturally dairy-free and gluten-free, it's a perfect dinner for a fall evening.
3cupsbutternut squash,peeled cut into 1-inch pieces
1cupsweet potatoes,cut into 1-inch pieces
2cupsnugget potatoes,or small potatoes, halved
½cupbacon ends,or 3 slices thick bacon, cut into half-inch pieces
1mediumonion,chopped
2clovesgarlic,chopped
2cupscremini mushrooms,halved if bigger than bite-size
2tablespoonbutter
½cupred wine
2cupsapples,cored and cut into 1-inch pieces
2largerosemary sprigsplus more for garnish
Instructions
Season the chicken on both sides with salt and pepper and set aside.
Pre-heat oven to 350°F.
Toss chopped potatoes, sweet potatoes, and squash with 1 Tablespoon oil and spread out on parchment paper-lined baking sheets. Roast for 15 minutes, turning once until vegetables have slightly crisped edges. They will continue to cook in the pan later.
Meanwhile, in a large, heavy-bottomed pot or deep pan over medium heat, add the bacon, onions, mushrooms, and garlic. Cook until the onions are translucent.
Remove this mixture from the pan and set aside.
Increase the heat and add two tablespoons of butter to the pan. Brown the chicken on both sides.
Remove the chicken from the pan and set aside.
Pour off the excess fat and deglaze the pan with the red wine.
Reduce the heat and return the bacon mixture to the pan..
Mix in the roasted potatoes, sweet potatoes, squash, and now add the apples. Tuck in the rosemary sprigs.
Place the chicken on top of the vegetables and cover.
Cook on medium low for 15 minutes or until chicken is cooked through and vegetables are tender.
If you're using chicken with the skin on, remove the lid and place under the broiler to crisp the skin slightly.
Garnish with additional chopped rosemary and parsley, if desired, and serve.