Chicken Thighs with Creamed Greens & Roasted Honeynut Squash
Chicken Thighs with Creamed Greens & Roasted Honeynut Squash
Serves: 4
INGREDIENTS:
- 8 bone-in, skin-on chicken thighs
- 4 honeynut squash or 2 small butternut squash
- 1 small bunch lacinato kale, stems removed, leaves roughly chopped
- 1 small bunch Swiss chard, stems removed, leaves roughly chopped
- ½ lb fresh spinach, roughly chopped
- bacon lard, or other cooking fat like peanut oil or olive oil
- 2 cloves garlic, sliced
- the zest and juice of 1 lemon
- ¼ tsp red pepper flakes
- 1 cup heavy cream
- olive oil
- kosher salt
- black pepper
PREPARATION:
Begin by prepping the honeynut squash. Slice each squash in half, lengthwise. Scoop the seeds out and discard. Place the squash flesh side up on a rimmed baking sheet. Drizzle squash with olive oil and season with
kosher salt and black pepper. Set aside until ready to cook; the squash will go into the oven at the same time as the chicken.
Preheat the oven to 375°. Pat the chicken thighs dry and season liberally on both sides with kosher salt and black pepper. Warm a cast-iron skillet over medium-high heat. Add bacon grease or other high-heat cooking fat and, once melted, place the chicken thighs in the skillet, skin side down. Allow to sear on this side only, resisting the urge to move the chicken around, for 5-7 minutes. Once the skin is well browned and crispy, turn the thighs over to skin side up and transfer the skillet to the oven. Roast the chicken for 28-33 minutes, until cooked through.
Remove both the chicken and the honeynut squash from the oven (the honeynut is done cooking when a fork slides easily into the flesh). Transfer the chicken and squash to a platter and tent with foil to keep warm.
Return the cast-iron skillet with the chicken drippings to the stove and turn the heat to medium-low. Add the sliced garlic, lemon zest, and red pepper flakes and toss to combine and cook in the chicken fat for 1 minute. Add the chopped kale and toss in the pan. Once it begins to wilt a bit, add the chard, followed by the spinach. Use tongs to toss the greens together and then shower with a generous squeeze of fresh lemon juice. Mix together and then pour in the heavy cream. Stir and bring the cream just to a boil. Reduce the heat and let the greens simmer as the cream thickens for 3-5 minutes. Taste and adjust the seasoning to your preference. Remove from the heat and set aside.
Plate the chicken thighs alongside the honeynut squash halves, the creamed greens spooned over the squash. Serve immediately.
From Season 6, Episode 6