Delicious braised chicken for under $15

After pasta, chicken is a popular feature on many home menus. It's inexpensive and can appeal to different tastes because it's, well, safe and bland. But it doesn't have to be.

Shawn McClain, James Beard Award-winning chef of Las Vegas' Sage restaurant, cooks up a tasty chicken dish that makes the most of fall's bounty. This braised chicken meal can serve four people.

Chicken Braised with Cider, Honey Crisp Apple and Butternut Squash

4 to 5 pounds chicken legs, skin on and drumsticks and thighs separated
Flour for dusting
3 ounces vegetable oil
1 large onion, sliced
2 honey crisp apples, peeled and cut into 1/2-inch pieces
2 cups butternut squash, peeled, seeded and cut into large dice
1 tablespoon tomato paste
1/2 cup cider vinegar
1 1/2 cup apple cider
1 1/2 cup chicken broth
1 1/2 cup Basmati rice (though long grain rice will also do)
1 tablespoon butter
1 1/4 cup water
Salt and pepper