End of the Season

It's official, fall is finally upon us. After last week's rain here in Seattle there's no denying it and, while some may be sad to see the end of our Indian summer, I've been ready. Fall brings with it an entirely different kind of cooking; that heart-warming food that reminds us all of home.

I'm in Bellevue this weekend and, as with many places, the farmer's market is quickly coming to a close for the year. Taking andvantage of what little time is left I decide to pick up some local squash. These firm, starchy fruits of autumn lend themselves to the slow-cooking methods that, for me, represent the season. Toss in some chicken thighs, onion, and herbs and you have a meal to take the chill off even the coldest of days.

Braised Chicken Thighs and Squash with Sauteed Mustard Greens:

We used three types of squash here; buttercup, delicata, and carnival, each with slightly different firmness and, therefore, different cooking times. In the case of this recipe, however, cooking them all together and allowing some squash to become a little "overcooked" while others retain their shape lends body to the braising liquid and only serves to make the finished product even more delicious

Chicken Thighs and Squash

• 4 Tbsp butter, unsalted
• 2 Tbsp rosemary, chopped
• 2 Tbsp sage, chopped
• 1 medium onion, diced
• 4 cups seasonal squash, peeled and cut into 1/2 in. pieces
• 1 Tbsp cider vinegar
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1 Tbsp canola oil
• 4 bone-in chicken thighs
• salt and pepper to taste

Mustard Greens

• 1 Tbsp butter, unsalted
• 2 Tbsp minced garlic
• 1 tsp red pepper flakes
• 1 bunch Mustard greens, stems removed
  
• salt and pepper to taste
Melt 4 Tbsp butter in a pot over medium-high heat. Add herbs and saute briefly to release aroma (aprrox. 1 minute). Add onion and cook until lightly browned, then add squash and toss to coat with butter and herbs, cooking for 4-6 minutes. Deglaze with cider vinegar, scraping the bottom of the pot to release any browned bits, then add chicken broth and cream. Cover and reduce heat to medium low.
In a large saute pan on medium high heat add 1 Tbsp canola oil. While the oil is heating season chicken thighs liberally with salt and pepper. Sear thighs on each side (skin side first) and add to the pot of squash, forcing them to the bottom of the pot. Replace the lid and braise for 20-30 minutes, or until chicken and squash are cooked through.
When the chicken and squash is finshed braising melt 1 Tbsp butter in a saute pan over medium-high heat. Add garlic and red pepper flakes and cook briefly (1-2 minutes), then add mustard greens and toss gently to coat with melted butter. Cook for about 2 more minutes, or until greens are gently wilted. Remove from heat and portion greens onto each plate. Remove chicken thighs from pot, plate, and top each with cooked squash and brasing liquid.