White Coq Au Vin with Apricots and Butternut Squash

1 cup dried apricots chopped in quarters

2½ cup white wine (I used chardonnay) divided

1½ pounds boneless chicken thighs (about 4-5 pieces)

½ cup flour or enough for dusting each chicken thigh

6 slices of bacon cut into 1-inch pieces

2 large shallots (about ¼ cup) chopped fine

1½ cups butternut squash peeled and cut into ½-inch cubes

1 cup chicken stock

½ cup parsley chopped

1 tablespoon of fresh thyme chopped

salt and pepper to taste

Put dried apricots in a bowl and cover with 1 cup of white wine and set aside to use later. Salt and pepper each chicken thigh to taste then coat in flour (you don't need much) and set aside. Cook on medium to medium high the bacon pieces in your skillet (I used my trusty cast iron skillet) until crispy then remove and put on a paper towel to drain and use later. Lower heat to medium low and add the chicken thighs to the bacon fat and cook until nicely browned on each side, about 10 minutes or so.

Once the chicken is in the pan you can raise the heat to medium to medium high. Pay close attention to the meat so it doesn't burn. Remove the chicken and set aside and add shallots to the pan and cook for about 2 minutes.

Add the apricots and wine to the skillet along with the butternut squash. Cook for 2-3 minutes.

Next add the remaining 1½ cups of wine along with the chicken broth. Bring to a slow boil then add the chicken pushing into the liquid as much as possible. Simmer for at least 20 minutes then add the fresh parsley, thyme and reserved cooked bacon, along with salt and pepper to taste and cook for another 5 to 10 minutes.

Serves 4

Kim Bradley