Braised Chicken with Caramelized Summer Squash

Squash makes a nice bed for chicken thighs.
4 chicken breasts, trimmed of fat
1 leek, trimmed, cleaned and diced
1 zucchini, sliced1/4-inch
1 yellow squash, sliced 1/4-inch
1/2 purple Bermuda onion, sliced
1/2 cup dry white wine

Preheat oven to 375F. Add leak plus 2 tablespoons water to a large oven-going non-stick pan.

Bring the mixture to a gentle boil and then reduce heat to a simmer. Cook leak, stirring often, until the water is all evaporated and the leek begin to color slightly. Remove leek to a bowl.

Brown the chicken thighs in a dash of olive oil for about 5 minutes per side, until nicely browned.

Season to taste with salt and pepper. Remove to a plate. Add the squash and onion to the pan along with a dash of olive oil.

Allow the squash to brown nicely, and the onions to caramelize over medium high heat. Higher heat allows browning to occur without completely softening the squash. I like a good deal of caramelization for flavor, but you can cook your squash to your taste.  Remove the squash to a bowl.

Now return the leeks to the pan and place the chicken thighs on top. Add the wine and bring to a boil.

Place skillet in oven and cook about 20 minutes, until the wine has evaporated and the chicken is cooked through.

If necessary, reheat the squash briefly in a microwave oven and scatter about chicken and leeks on a serving platter.

Serves 4.