Producers in France's Jura region age whites in oak barrels for years. The resulting wines have both bracing acidity and a rich texture that Brad Ball, owner of Social Restaurant + Wine Bar in Charleston, South Carolina, loves with these crispy chicken thighs.
2 tablespoons unsalted butter
5 ounces (1 cup) butternut squash, peeled and cut into 1/2-inch dice
1 large shallot, minced
1/2 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/4 cups (1/2 pound) golden raisins
1/2 cup dry white wine
2 tablespoons honey
2 teaspoons chopped thyme
Salt and freshly ground black pepper
1 tablespoon vegetable oil
8 bone-in chicken thighs
How to Make It
Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute. Add the apple, cinnamon and cayenne and cook for 1 minute. Add the raisins, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and pepper.
In an ovenproof nonstick skillet, heat the oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes, until cooked through; serve with the compote.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Made compote without the butternut squash and used orange juice and chicken broth in place of honey and white wine in order to make whole30 compatible. Delicious! Interesting compliment to basic chicken. Husband liked it.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!