Braised Chicken Thighs with Acorn Squash and Kale 

Ingredients

• 2 pounds boneless, skinless chicken thighs (about 6), patted dry
• Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 8 scallions, white and pale green parts sliced into 1-inch pieces
• 1 teaspoon dried ground ginger
• 1 teaspoon chili powder
• ½  cup dry white wine ( I only had rose or red wine on hand so I used rose)
• ¼  cup low-sodium soy sauce
• 1 ½  tablespoons dark brown sugar
• 1 tablespoons toasted sesame oil
• 1 cup low-sodium chicken broth, divided
• 1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick
• 1 bunch kale, tough stems removed, leaves torn

Directions

1. Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large pot over medium-high. Cook chicken on one side until brown and crisp, 8 minutes. Transfer to a plate.
2. Cook white and pale green parts of scallions, chili powder, and ground ginger in same pot you used for chicken, stirring often until scallions are golden, about 3 minutes.
3. Add wine, bring to a simmer, and cook until reduced to about 1.5 Tbsp., 5 minutes.
4. Add soy sauce, brown sugar, sesame oil, and ½  cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot and partially cover pot.
5. Reduce heat, and simmer until chicken is cooked through, about 15-20 minutes. Transfer chicken to a plate.
6. Add squash and remaining ½  cup broth to pot. Arrange greens on top and bring to a simmer. Partially cover the pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes.
7. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.
8. Add chicken back to pot, turning to coat in sauce. Serve with quinoa or rice.