Chicken Thighs Braised in White Wine with Apple and Butternut Squash

1 T olive oil

½ small onion – diced

1 small sweet red pepper – diced

4 chicken thighs – bone in, skin on

1 tsp sweet paprika

Salt and Pepper

1 small butternut squash – peeled, seeded, ½ inch dice

2 med apples (e.g. Jonathan) – peeled, cored, ½ inch dice

Approx. ½ C white wine (crisp e.g. sauvignon blanc)

· Saute the onion in the olive oil on med heat until softened, add the chicken thighs, skin-side down and surround them with the red pepper, squash and apple. Sprinkle about ¼ tsp paprika over each thigh, and salt and pepper to taste, then cook for 5-10 minutes until the skin is browned.

· Turn over the thighs then add the wine (enough to come about half way up the thighs) and cover the pan. Simmer for 20-30 minutes or until the thighs are cooked through and tender, checking occasionally and adding liquid if needed. The chicken and vegetables can be served on a bed of couscous, rice, or grain of your choice.