Roast Delicata Squash, Purple Yams, Apple and Fennel with Shredded Beer-Poached Chicken
Ingredients:
1 delicata squash
2 purple yams
1 stalk of fennel
1 sliced apple
1 lb chicken thighs
1 can of beer
24 oz chicken broth
2 shallots
3 cloves of garlic
hot sauce
1/2 lemon
1/4 cup tamari almonds
Directions:
Cut the squash, yams and fennel up and place in a baking dish with plenty of olive oil and bake at 400 for quite some time (plan for at least an hour, but check every 15 minutes or so to shovel everything around)
Slice the shallots and the garlic and fry those in olive oil in a substantial pot on medium high heat.
When they begin to brown, add the chicken thighs and pour in approximately 8 ounces of beer and 24 ounces of chicken broth, and turn the heat up until it all starts to boil.
Cover the pot and reduce the heat to simmer.
Check on the chicken in about 10 minutes, it should be done in about 15. When it is no longer pink on the inside, take the chicken out and shred into fine pieces with a fork.
In a bowl, add 2-3 ladle-fulls of the beer-chicken broth, squeeze half a lemon and add about 1/2 tsp of hot sauce, mix it all together.
Add the chicken to the sauce in the bowl and mix around to coat the chicken. Let stand covered until ready to serve, letting the juices soak in.
Slice the apple and add to the roasting vegetables when there are about 15 minutes left of roasting (when the vegetables have softened but don't have totally crispy edges yet)
When the squash and yams are good and roasted, remove from the oven and serve with the chicken and a side of greens, sprinkling crushed tamari almonds over everything.