Roasted Chicken Thighs with Winter Squash

Featured by Brophy Clark Cellars in the Pinot Noir Wine Club.

Description

Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don’t generally meet on the same sheet pan. Pair it with a Pinot Noir.

Yield: 4
Prep Time: 45 Minutes
Cook Time: 50 Minutes

Ingredients


• ½ lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
• 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon chopped sage
• 1 and 1/2 teaspoons coriander seed
• 1 and 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• ¼ cup maple syrup
• 3 tablespoons unsalted butter, cut into cubes
• Large pinch chile powder
• 1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
• ¼ cup thinly sliced scallions, white and light-green parts

Instructions


Step 1: Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

Step 2: In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.

Step 3: Heat oven to 425 degrees.

Step 4: In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.

Step 5: Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.


Recipe sourced from cooking.nytimes.com



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