Crispy Chicken Thighs with Golden Raisin Compote
Recipe from
Food & Wine
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.
Ingredients
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2 tablespoonsunsalted buttersee savings
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5 ouncesbutternut squash, peeled and cut into 1/2-inch dice (1 cup)see savings
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1large shallot, mincedsee savings
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1/2Granny Smith apple, peeled, cored and cut into 1/2-inch dicesee savings
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1/4 teaspoonground cinnamonsee savings
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1/4 teaspooncayenne peppersee savings
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1 1/4 cupsgolden raisins, (1/2 pound)see savings
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1/2 cupdry white winesee savings
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2 tablespoonshoneysee savings
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2 teaspoonschopped thymesee savings
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Salt and freshly ground black peppersee savings
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1 tablespoonvegetable oilsee savings
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8 6-ouncebone-in chicken thighssee savings
Directions
1.
Preheat the oven to 350 degrees. 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.
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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