Crispy Chicken Thighs With Butternut Squash And Escarole Recipes

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CRISPY CHICKEN THIGHS WITH BUTTERNUT SQUASH AND ESCAROLE



Crispy Chicken Thighs with Butternut Squash and Escarole image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well
2 tablespoons chopped fresh sage
1 large head escarole, roughly chopped
1 tablespoon dijon mustard
1 tablespoon pure maple syrup

Steps:

  • Place a baking sheet on the top oven rack and preheat to 475 degrees F. Season the chicken thighs with salt and pepper; arrange skin-side up on the hot baking sheet, leaving some space between each piece. Bake until the chicken is cooked through and the skin is crisp, 25 to 30 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the squash, leeks and 1/2 cup water. Cover and cook until the squash is almost tender and the leeks are softened, 6 to 7 minutes. Add the sage, escarole and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole is wilted, 6 to 7 minutes.
  • Gently stir the mustard and maple syrup into the skillet. Season with salt and pepper. Serve the chicken with the squash and escarole.

Nutrition Facts : Calories 560, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 647 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 41 grams, Sugar 8 grams

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH



Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

Steps:

  • Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
  • Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
  • Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
  • Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

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