Chicken Thighs w/Delicata Squash + Brown Butter Vinaigrette

Name: Chicken Thighs w/Delicata Squash + Brown Butter Vinaigrette
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup (120 ml) brown butter vinaigrette, warmed; 1 bunch kale (½ lb | 4 cups | 230 g) (midribs stripped out, leaves massaged with oil) or spinach or arugula; 1 bunch kale (½ lb | 4 cups | 230 g) (midribs stripped out, leaves massaged with oil) or spinach or arugula; 1 bunch kale (½ lb | 4 cups | 230 g) (midribs stripped out, leaves massaged with oil) or spinach or arugula; 1 bunch kale (½ lb | 4 cups | 230 g) (midribs stripped out, leaves massaged with oil) or spinach or arugula; 2 kohlrabi (2 lb | 2 cups | 910 g), ends trimmed off, peeled and cut into matchsticks; 4 to 6 chicken thighs (6 oz | 170 g each); Neutral oil; 1 delicata squash (½ lb | 230 g), seeded and cut into half-moons (or substitute raw ribbons of butternut squash); 1 delicata squash (½ lb | 230 g), seeded and cut into half-moons (or substitute raw ribbons of butternut squash)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

1 delicata squash (½ lb | 230 g), seeded and cut into half-moons (or substitute raw ribbons of butternut squash

Main course
Gluten-free

Method

Heat the oven to 400°F (200°C). Dress the squash with a glug of oil and roast until crispy. Sear the chicken thighs and finish in the oven until cooked through, about 12 minutes