Chicken Thighs with Apples, Acorn Squash and Potatoes Recipe

Chicken Thighs with Apples, Acorn Squash and Potatoes

• Level: Easy
• Yield: 2 to 4 servings
• Nutritional Analysis Per Serving: Serving Size 1 of 10 servings | Calories 256 | Total Fat 18 g | Saturated Fat 5 g | Carbohydrates 10 g | Dietary Fiber 3 g | Sugar 2 g | Protein 15 g | Cholesterol 81 mg | Sodium 453 mg
• Total: 45 min
• Active: 30 min

Whip up this irresistible one-skillet wonder featuring juicy chicken thighs, tender acorn squash, crispy potatoes, sweet apples, and vibrant broccoliniall finished with a silky quick gravy. Cleanup is a dream, and it's perfect for busy weeknights! Scale up for a crowd by transferring to a roasting pan, or swap in chicken breasts for a lighter twist. Get ready to impress with flavors that burst in every bite.

• 1/2 acorn squash, seeded and cut into 1-inch-by-1/2-inch strips
• 1 cup baby golden potatoes, halved
• 4 chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/2 onion, sliced
• 2 cloves garlic, grated on a rasp grater
• 1 teaspoon fresh thyme leaves
• 1/2 apple, peeled and diced
• 4 stalks broccolini, cut into quarters

Quick Gravy:

• 1/3 cup cold chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon heavy cream
• 1/2 teaspoon kosher salt

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen on while you create this cozy masterpiece!

1. Preheat the oven to 375 degrees F.
2. Heat a 10- or 12-inch oven-safe skillet over high heat for about 3 minutes. While it warms, place the squash and halved potatoes in a medium bowl, add 1 tablespoon water, and cover tightly with plastic wrap. Microwave on high until fork-tender, 2 to 3 minutes.
3. Dry the chicken thighs with paper towels and season generously with salt and pepper. Add butter and oil to the skillet, swirling to coat. Sear thighs skin-side down until golden brown, 3 to 5 minutes (reduce heat to medium-high if browning too fast). Flip and cook the other side until golden, 3 to 5 minutes more. Transfer to a plate.
4. Stir in onions, garlic, and thyme; cook until onion is translucent, about 1 minute. Add microwaved squash and potatoes (cut-side down to brown), cooking 2 to 3 minutes. Season with salt and pepper, then add apple and broccolini; cook until apple softens, about 1 minute.
5. Spread veggies evenly, top with chicken, and bake until thighs reach 165 degrees F in the thickest part (not touching bone), 10 to 15 minutes.
6. Meanwhile, whisk 1 tablespoon broth with cornstarch for a slurry, then add remaining broth, cream, and salt.
7. Remove skillet from oven with mitts. Stir in gravy until incorporated, about 30 seconds. Dig in and savor the magic!