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Hanukkah is officially over, but that doesn’t mean it’s too late to treat your belly to something delicious and healthy.

For the final night of Hanukkah, I went all out, cooking a colorful meal of braised chicken with apples and apricots, sweet potato pancakes (latkes), and spiced butternut squash. I think this was the first year we didn’t set off the smoke alarm while frying up the latkes … hope that’s a sign of good things to come for 2012.

While it will be another year before I get to spin a dreidel again, these dishes be enjoyed all winter long. Here’s my recipe (an adaptation from a Whole Foods recipe) for Braised Chicken with Apples and Apricots.

Braised Chicken with Apples and Apricots

Gather these natural ingredients …

– olive oil

– all natural skinless, boneless chicken breast

(I made 6 breasts and cut each into thirds)

– salt and pepper

– 1 large yellow onion, chopped

– 2 Granny Smith apples, sliced and skinned

– 2 fresh apricots, sliced and skinned

– 1 c dry white wine

– 2 c apple cider

– 4 bay leaves

– 4 springs of fresh thyme

– 4 cloves garlic, chopped

Let’s cook …

Season the chicken with salt and pepper and cook in olive oil in a deep skillet over medium-high heat. The chicken doesn’t have to be cooked all the way through just yet. Remove chicken from the pan and set aside. Add the onions, garlic, apples, and apricots to the pan and saute for 6 to 7 minutes.

Add wine and bring to a boil. Add apple cider and bring to a boil again. Return chicken to the pan and add the bay leaves and thyme. Bring to a boil, then cover and simmer for about 30 minutes, until chicken is cooked through. Uncover and stir and simmer until the sauce thickens – about 10 minutes. And voila! Enjoy some delicious, sweet, and savory chicken!

Written by Stephanie Wolf

Stephanie Wolf

An Atlanta native, Stephanie Wolf has performed professionally with the Minnesota Ballet, James Sewell Ballet, the Metropolitan Opera, and Wonderbound (formerly Ballet Nouveau Colorado). She has a BA in Liberal Studies from St. Mary’s College of California. Her writing has been published in national and regional media outlets, including Dance Informa, Indianapolis Star, and the Twin Cities Daily Planet. Currently, Stephanie lives in Denver, where she is a public radio producer and reporter. She loves bluegrass, cooking, Netflix, and owls.