Photo: Con Poulos
Total Time
40 Mins
Yield
4

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.

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

Ashlanta's Review

Ashlanta
January 20, 2015
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.