Braised Chicken and Acorn Squash — Baltimore Chef Shop

Ingredients

• 2 pounds skin-on, bone-in chicken thighs (we used 5 for this recipe)
• 1 teaspoon Kosher salt and 1/4 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
• 4 scallions
• 1 inch piece of fresh ginger (do not use powdered ginger in its place)
• 1/2 cup red wine (use a wine you would choose to drink as you will have most of the bottle to enjoy with your dinner!)
• 1/4 cup soy sauce
• 4 1/2 teaspoons brown sugar
• 1 tablespoon toasted sesame oil
• 1 cup chicken or vegetable stock (this is added in two 1/2 cup portions)
• 1 acorn squash
• 8 ounces baby spinach (1/2 a bag)
• 1 tablespoon rice vinegar
• Cooked white rice for serving with the dish (we made 2 cups uncooked rice which results in 4 cups of cooked rice)