Seared Chicken Thighs with Brown Butter Sage Pan Sauce, Roasted Delicata Squash & Farro Pilaf

Serves 3

Ingredients

• 3 (about 1.5 lb total) bone-in skin-on chicken thighs
• 1 medium (about 1.25 lb) delicata squash
• 3/4 cup dry farro
• 1 large shallot
• 3 garlic cloves
• 12 fresh sage leaves
• 4 tbsp unsalted butter
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 lemon

Instructions

1. 1Preheat oven to 425 °F. Halve delicata squash lengthwise, scoop out seeds, then slice into ½-inch half-moons. Toss with olive oil, salt, and pepper. Roast on a sheet pan 22–25 minutes until caramelized.
2. 2Meanwhile, rinse farro. In a medium saucepan, combine farro with water, thyme sprigs, and salt. Bring to boil, reduce to simmer, cover, and cook 18–20 minutes until tender. Drain any excess liquid and keep warm.
3. 3Pat chicken thighs very dry; season generously with salt and pepper. Heat olive oil in a large cast-iron skillet over medium-high. Place thighs skin-side down and sear undisturbed 7 minutes until deep golden. Flip and cook 5 more minutes. Transfer to a plate.
4. 4Lower heat to medium. Add butter to the same skillet. Once foaming, add sage leaves and cook 45 seconds until crisp; remove to a paper towel.
5. 5Add sliced shallot and minced garlic to the brown butter; sauté 2 minutes. Pour in chicken broth, apple cider vinegar, and squeeze of lemon. Simmer 3–4 minutes, scraping fond, until slightly reduced.
6. 6Return chicken (and any juices) to skillet, skin-side up. Spoon sauce over thighs and simmer 2 minutes to finish cooking through.
7. 7Fluff farro, discard thyme stems, and divide among plates with roasted squash. Place one chicken thigh on each plate, spoon brown-butter sage pan sauce over top, and finish with crispy sage leaves.