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Sunday, September 25, 2011

Roasted Chicken Thighs with Creamy Butternut Squash and Chile

   It's time to say so long to Jamie Oliver and all his divine recipes. Over at  I Heart Cooking Clubs we are all bidding ado to Jamie and gosh how time has flown by. I thought for our last potluck I'd give it my all,I mean really I gave it my all tonight.So here's to you Jamie Oliver: Roasted Chicken Thighs with Creamy Butternut Squash and Chile .

  If you would have told me at this point: "Hey Meredith you are sooo  going to love this meal,oh and the butternut squash is the best part!" 
    I would have flung the vegetable peeler at you and been done with the whole thing. Now I know that's a little much,but it's been a long week,let's be honest I didn't think I'd wind up peeling a butternut squash tonight. Patience and endurance paid off in the form of a fine meal full of flavors galore.

   Rinse and pat dry some chicken thighs. Salt and pepper them,then brown on each side.While the chicken browns,slice up two serrano chiles and toss them in the pan.Sprinkle 1 tsp dried oregano over the browning chicken thighs at some point while they are in the pan.
 Line a baking pan with foil and gently place the browned chicken thighs in the pan. Scrape a little of the cooking juice along with the chile pieces into the pan with the chicken.Nestle the butternut squash pieces around the chicken and drizzle a little heavy cream over the BUTTERNUT SQUASH ONLY,not on the chicken.Last but not least, sprinkle the best part: 

Nutmeg!!! It makes this dish. I used whole nutmeg ( obviously),but you could use ground nutmeg instead,BUT!!! just a pinch. It doesn't take much and this dish really doesn't need a whole lot.

  My husband I were pleasantly surprised by this whole dish. We loved the roasted chicken,all crispy and spicy.The chile-infused heavy cream was silky smooth and people, the squash was just wonderful. Roasted squash was perfect. I'm glad patience persevered and a fine dinner was had by all. Jamie it's been real. 

Roasted Chicken Thighs with Creamy Butternut Squash and Chile
adapted from Jamie Oliver/
4 chicken thighs,bone in and skin on
1 medium - large butternut squash
(halved,peeled,seeds scooped out and cut into smaller slices)
2 serrano chiles,sliced thin (for less heat remove stems and seeds,before slicing)
1 tsp dried oregano
pinch of dried nutmeg ( or a few scrape of whole nutmeg)
1/4c ( or so ) or heavy cream
1.Preheat oven to 400 degrees.Rinse and pat dry 4 bone-in/skin-on chicken thighs. Salt and pepper each thigh. Heat olive oil in a nonstick skillet over med-hi heat,brown chicken thighs 3 minutes on each side.Add to the skillet the chile slices and dried oregano.
2.Line a baking pan with foil,place browned chicken thighs in the pan along with chicken cooking juices,chile slices and oregano from the bottom of the pan.
3.Pack squash slices around the chicken thighs,drizzle heavy cream over the sqaush only!,not on the chicken.Sprinkle nutmeg over the whole dish. Bake at 400 degrees for 30 minutes,rotating dish halfway through.ENJOY!


  1. This looks like a wonderful recipe to go out on. ;-) I hope you cook along with us and Tessa Kiros.

  2. All in one delicious package! I love it. Fall reminds me of squash, this is the perfect dish for the season.

  3. Peeling and prepping butternut squash--dread that! But "chile-infused heavy cream" wins the day!

  4. Deb I've got my recipe all picked out for the first week with Tessa AND cookbooks bought! I love new cookbooks!

  5. This looks like a great dish - intrigued by the addition of nutmeg - I have to try :-)

  6. This looks like a wonderful dinner! I love the sound of the chile-infused cream, yum! Butternut squash are one of my favorites but I peeling them is such a pain...not fun way to end the week, but glad it was worth it in the end :)