Crispy Chicken Thighs with Butternut Squash, Raisins and Apple

Crispy Chicken Thighs with Butternut Squash, Raisins and Apple

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: Serves 4

Chicken thighs are moister and more flavorful than leaner white breasts. Dark meat is also more nutritious than white meat, as it contains more zinc, amino acids and iron. 


  • 2 tablespoons unsalted butter
  • 5 ounces butternut squash, peeled and cut into 1/2-inch dice (1 cup)
  • 1 large shallot, minced
  • 1/2 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups golden raisins, (1/2 pound)
  • 1/2 cup dry white wine
  • 2 tablespoons honey
  • 2 teaspoons chopped thyme
  • Sea salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 8 6 ounce bone-in chicken thighs


  1. Preheat your oven to 350 degrees.
  2. Place the butter into a large sauté pan over medium heat. Once melted, stir in the squash and cook, covered, for 3 minutes.
  3. Add the shallot to the pan and sauté for 1 minute before stirring in the apple, cinnamon and cayenne, and cooking for 1 additional minute.
  4. Mix in the raisins, wine, honey and thyme and continue to cook until the mixture is almost dry. Add a few pinches of salt and pepper, and then remove pan from heat.
  5. Place the oil in a large oven-safe sauté pan over high heat. Once the oil begins to shimmer, add the chicken and cook, skin side down, for 5 minutes, covered, and then transfer to the oven and roast for 7 additional minutes.
  6. Serve the chicken immediately topped with the squash mixture.

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