Crispy Chicken Thighs With Golden Raisin Compote Recipe

Ingredients

2 tbsp. unsalted butter

5 oz. butternut squash

1 large shallot

1/2 Granny Smith apple

1/4 tsp. ground cinnamon

1/4 tsp. cayenne pepper

1 1/4 c. golden raisins

1/2 c. dry white wine

2 tbsp. honey

2 tsp. chopped thyme

salt

Freshly ground black pepper

1 tbsp. vegetable oil

8 bone-in chicken thighs

Preparation

Step 1Preheat the oven to 350 degrees F. 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 2In 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.