Houston is shut down today because of the snow and ice that didn’t come. It is cold though, which makes it a good day to stay inside and fill the house with tempting aromas.
These days when I think about cooking a new dish, I turn to the latest issue of Food and Wine, a magazine filled with wonderful recipes, suggested wine pairings and interesting articles about food and wine.
Hmmmm, this one looks like a winner. Shall we have it for dinner?
Crispy Chicken Thighs with Golden Raisin Compote
2 T. unsalted butter
1 c. butternut squash, peeled and cut into 1/2″ pieces
1 large shallot, minced
1/2 Granny Smith apple, peeled, cored and cut into 1/2″ pieces
1/4 t. cinnamon
1/4 t. cayenne pepper
1 3/4 c. golden raisins
1/2 c. dry white wine
2 T. honey
2 t. thyme
salt and freshly ground black pepper
1 T. vegetable oil
8 6 oz. bone in chicken thighs
Preheat oven to 350. In a skillet, melt the butter. Add the squash, cover and cook over medium heat until almost tender, about 3 minutes. Add the shallot and cook an additional minute. Add the apple, cinnamon and cayenne and cook for 1 minute. Add raisins, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and pepper.
Season chicken with salt and pepper and add to heated, oiled skillet, skin side down. Cook over high heat until the skin is crisp, about 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes or until the chicken is cooked through. (If your skillet isn’t ovenproof, transfer the chicken to a baking dish.)
Serve with the compote. As a side dish, what do you think about brown or wild rice or farro?
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