4 chicken drumsticks
4 chicken thighs (about 2.5 pounds chicken, total)
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices bacon
2 tablespoons olive oil
2 cloves garlic, minced
4 shallots, sliced thin
1 cup dry white wine
3 cups chicken stock
1/2 cup canned pumpkin puree
2 tablespoons chopped fresh sage
1 (15.5 ounce) can white beans
8 cups spinach
Cook’s note: If the sauce is too thin, add 1 tablespoon cornstarch dissolved in 1 tablespoon water to thicken.
Sprinkle chicken with salt and pepper; set aside. In large saute pan with tight-fitting lid, saute bacon over medium heat until crisp, about 5 minutes. Remove bacon and drain on paper towels. Crumble and set aside. Add olive oil to pan and warm. Add chicken, skin side down. Cook chicken turning, until skin is nicely browned, about 4 minutes per side. Add garlic and shallots to pan and saute 2 to 3 minutes until fragrant.
Pour wine in pan and bring to a boil, scraping up brown bits off the bottom of the pan. Boil 2 minutes until wine is slightly reduced. Add chicken stock, pumpkin puree and sage; bring to a boil. Reduce heat to low and simmer 40 minutes.
Add beans to pan, cover, and simmer an additional 15 minutes.
Remove chicken to a plate and reserve. Bring sauce to a boil and cook until reduced and thickened, about 10 minutes. Add spinach to sauce and stir. Return chicken to pot, cover, reduce heat to low and simmer 5 minutes until heated through. Spinach should be wilted but sill bright green. Stir in bacon pieces and serve.
Yield: 4 servings
Source: National Chicken Council