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Chicken In A Pot

4 chicken quarters, skinned
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
2 medium portobello mushrooms
10 purple pearl onions, peeled
4 cloves garlic, minced
4 cups chicken stock
1 bunch fresh thyme, tied together
1 butternut squash, peeled, seeded and diced
1 ear corn
20 leaves cilantro, chopped

1. Sprinkle chicken with salt and pepper.
2. In Dutch oven or large saucepan, place oil and heat over medium heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
3. Prepare mushrooms by removing and discarding the dark underside; dice top of mushrooms into bite-size cubes.
4. Add mushrooms, onions and garlic to chicken in saucepan; saute about 2 minutes. Add chicken stock, thyme and squash, reduce heat to low and simmer about 20 minutes, or until fork can be inserted in chicken with ease.
5. Skim any fat from liquid; remove and discard thyme.
6. Scrape kernels from ear of corn and add to saucepan; simmer 1 minute. Add cilantro.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.