Red Wine Chicken Stew over Cous Cous

Chicken doesn't get much better after it's been marinating in red wine all day. 

My boyfriend and I went on a 4 mile walk yesterday and enjoyed the fall scenery that is starting to show up around our town. We were in need of a nice hearty dinner when we got back and this filling and warming stew was the perfect meal.

Some beautiful lily pads we encountered on our walk.

Signs of red fall leaves.

This stew takes about an hour in the oven, but the preparation beforehand couldn't be easier. The chicken is ready to go after marinating and you just need to chop some vegetables to throw into the stew.

This is the perfect meal to start off fall. It is full of fall flavors and is so warming coming straight from the oven to your plate. I loved this dish and will definitely be cooking it again throughout this fall season.

Red Wine Chicken Stew over Cous Cous:

(recipe adapted from: http://www.whatsforlunchhoney.net)

8 chicken thighs

salt

pepper

6 bay leaves

2 sprigs fresh rosemary

2 garlic cloves, crushed

1/2 bottle red wine

2 carrots, chopped

1 sweet potato, chopped

1/4 cup flour

2 tablespoons olive oil

2 garlic cloves, minced

1 package sliced mushrooms

1 (8 oz) can diced tomatoes

1 cup whole wheat cous cous, cooked

1. Season both sides of the chicken with salt and pepper. Place the chicken in a bowl and add the bay leaves, rosemary, crushed garlic cloves and red wine to the bowl. Cover with plastic wrap and marinate in the fridge overnight.
2. Preheat the oven to 350°.
3. Remove the chicken from the marinade and remove the bay leaves, rosemary and garlic from the marinade. Set the marinade aside. Pat the chicken dry and dust both sides with the flour.
4. Heat the olive oil over medium high heat in a large saute pan and add the chicken thighs. Cook the chicken thighs until all sides are golden brown.
5. Add the carrots, sweet potato and garlic to the pan and cook for another minute. Add the marinade and the diced tomatoes to the pan.
6. Cover the pan with a lid or tin foil and transfer to the oven. Bake for 1 hour to 1 1/2 hours.
7. Serve over whole wheat cous cous.