Heirloom Chicken Thighs Recipe
swiss chard, piquillo pepper, roasted butternut squash, morita chicken jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken Thighs
Preheat your oven to 375°F (190°C). Season the heirloom chicken thighs with salt, black pepper, and fresh thyme. Drizzle with olive oil.
- 2
Sear the Chicken
In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes.
- 3
Roast the Chicken
Transfer the skillet to the preheated oven and roast for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- 4
Sauté the Swiss Chard
While the chicken is roasting, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the Swiss chard and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
- 5
Prepare the Piquillo Peppers
In a small saucepan, heat the piquillo peppers over low heat until warmed through.
- 6
Serve
Once the chicken is done roasting, remove it from the oven. Plate the chicken thighs with a scoop of sautéed Swiss chard, roasted butternut squash, and a drizzle of morita chicken jus. Top with warmed piquillo peppers before serving.
