Vermont Maple Glazed Chicken Thigh Plate
Vermont weeknight reading bone-in chicken thighs pan-seared crisp then glazed in maple syrup, Dijon, and apple cider vinegar, plated over a roasted butternut squash mash with sauteed kale for a New England maple country dinner of clean glaze and earthy depth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425F (220C). Peel butternut squash and cube into 2cm pieces. Strip kale from stems and tear. Mince garlic cloves and pick thyme leaves. Pat chicken thighs dry with paper towels.
Roast
Toss squash with 2 tbsp olive oil, cinnamon, and 0.5 tsp sea salt on a large sheet pan. Roast at 425F for 30 minutes, flipping at 15 minutes, until edges caramelize deeply.
Sear
Season chicken with 1 tsp sea salt and 0.5 tsp black pepper. Heat remaining 2 tbsp olive oil in a large heavy skillet over medium-high for 2 minutes. Lay chicken skin-side down 8 minutes undisturbed until skin turns mahogany brown.
Glaze
Flip chicken, cook 6 minutes over medium-high until internal temperature reaches 165F (74C). Whisk maple syrup, Dijon, apple cider vinegar, thyme, and chicken stock. Pour around chicken, simmer 3 minutes until glaze tightens.
Saute
Lift chicken to a plate. Add minced garlic to the skillet over medium for 30 seconds. Add kale with remaining 0.5 tsp sea salt and 0.5 tsp black pepper, toss every 60 seconds for 3 minutes until wilted.
Mash and plate
Mash roasted squash with lemon juice using a fork. Divide squash mound between two plates, lay chicken thighs over, drape kale alongside, spoon remaining maple glaze over the chicken. Serve immediately.
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