I don't often drink red wine, I'm more of a white wine kinda gal. But I like to cook with it. It adds an awesome flavor to many things.
The only thing off about this meal was it's color. It was purple. It made for quite the contrasting color next to the squash.
Flavor was very spot on and delicious!
Red Wine Chicken with Butternut Squash
Adapted from Rachael Ray
4 slices of bacon
1 1/2 lbs. boneless chicken
1 large onion, chopped
1 tbsp. garlic, minced
3 tbsp. flour
1 1/2 cups red wine
1 1/2 cups chicken broth
Salt & pepper
1/4 tsp. thyme
2 lbs. squash, peeled and diced
Cook bacon in pan. Remove and set aside. Add chicken and brown on both sides. Remove and set aside briefly. Add onion and cook until soft, about 5 minutes. Add garlic, cook for about 1 minute. Sprinkle with flour and stir for a couple of minutes. Pour in red wine and chicken broth. Season with S&P and thyme. Add the chicken back, stir and simmer until thick and chicken is cooked through. Serve with pasta and/or squash.
To roast squash, place diced squash on baking sheet in oven at 400 for 30 - 40 minutes or until soft and a bit caramelized. Careful not to burn.
Total calories = 1630 calories
4 servings = 407 per serving
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.