This month, Home Skill It is featuring a recipe from chef Lorin Adolph. Crispy chicken thighs with butternut squash and bacon. It's a one pot dish that you start stovetop and finish in the oven. Quick and easy, Lorin walks Beauty and Her Feast through the steps to great family meal.
Chicken Thighs with Butternut Squash and Bacon
By December 18, 2013Published:
- Yield: 4-6 Servings
by Lorin Adolph
- 8 meaty chicken thighs bone-in, skin-on
- 1 medium butternut squash medium cubed
- 1 red onion medium diced
- 1/2 lb thick cut bacon cut into 1
- 2 cups chicken broth
- 1/2 cup chopped fresh flat leaf Italian parsley
- 3 tablespoons unsalted butter room temperature
- Preheat oven to 400°. In and oven proof pan, slightly crisp the bacon over medium heat. Remove the bacon to a plate and reserve the bacon drippings.
- Season the chicken thighs all over with salt and pepper. Sear the chicken thighs skin side down until golden brown. Flip and brown quickly then remove to the plate with the bacon.
- Add the red onion to the pan and saute until translucent. Add the squash and saute for 1 minute, season with salt and pepper. Keep in mind, the bacon is salty.
- Add the chicken broth to the pan and then nestle the thighs and bacon in with the vegetable and broth.
- Put the pan in the oven and bake for 25 minutes. Remove from the stove and swirl a few tablespoons of the softened butter into the broth to enrich the sauce. Serve!