Lakin/Thompson Recipes

Ingredients

1. Nonstick cooking spray
2. 8 6-oz. bone-in, skin-on chicken thighs (4 lbs. total)
3. ½ teaspoon kosher salt
4. ¼ teaspoon black pepper
5. 3 cups cubed (1-in.) butternut squash
6. 8 ounces fresh green beans, trimmed
7. ¼ cup pure maple syrup
8. ¼ cup Dijon mustard
9. 1 teaspoon all-purpose flour
10. 1 teaspoon water

 

Preparation

1. Preheat oven to 400°F. Coat a large (5- to 7-qt.) Dutch oven or other heavy pot with nonstick spray. Season chicken with salt and pepper. Arrange half of chicken, skin side down, in pot. Brown over medium-high heat until skin is golden and crisp, 5 minutes.
2. Transfer chicken to a large plate. Brown remaining chicken.
3. Remove pot from heat; coat squash and green beans in drippings. Return chicken, skin side up, and nestle into veggies.
4. Combine maple syrup and mustard in a small bowl; pour over chicken mixture.
5. Bake, uncovered, until a thermometer inserted into the thickest portion of chicken registers 165°F, 30 to 35 minutes. Divide chicken and vegetables among four plates, reserving sauce in Dutch oven.
6. Combine flour and water in a bowl. Heat sauce on medium, and bring to a simmer. Add flour mixture, whisking constantly, until sauce thickens, 2 minutes. Spoon over chicken and veggies.

Notes

"One pot recipe"