Crispy Chicken Thighs with Golden Raisin Compote Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    Preheat oven to 350° F.

    In a skillet, melt the butter; add squash, cover and cook over moderate heat until almost tender, 3 minutes. Add shallot and cook for 1 minute. Add apple, cinnamon and cayenne and cook for 1 minute. Add raisins, wine, honey and thyme and cook until wine is almost evaporated. Season with salt and pepper.

    In an ovenproof nonstick skillet, heat the oil. Season chicken with salt and pepper and add to skillet, skin side down. Cook over high heat until skin is crisp, about 5 minutes. Turn the chicken; transfer skillet to the oven and roast for 6 minutes, until cooked through; serve with the compote.

    Brief Description

    Crispy chicken thighs served with compote made of butternut squash, apples, shallot, raisins, white wine and seasonings.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 20 min


    Serve with buttered farro with chives. Wine suggestions: Sherry-like 2007 Jacques Puffeney Cuvee Sacha Arbois Blanc or Honeyed 2009 Hogue Columbia Valley Riesling.


    Food and Wine magazine - Chef Doug Svec, Social Restaurant & Wine Bar

    Posted By:


    Posted On:

    January 3, 2020

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