Sweet Heat Chicken Thighs (Pioneer Woman)

How can one person come up with so many tasty yet simple recipes?  She hits another home run with this one-pan meal.  As with many of her recipes, it has just enough heat, thanks to the chili paste.  I can see many possible variations, but I stuck to the recipe (Well, I did substitute spinach for kale and omitted the cilantro, as always).  This calls for bone-in/skin-on thighs, which is fine, but you can easily take the skin off if you are so inclined.

4 servings

24 calculated points

Gamay

Ingredients

2 tablespoons salted butter

2 tablespoons olive oil

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1 cup chicken stock

1/2 cup low-sodium soy sauce

1/4 cup sherry

1/4 cup brown sugar

2 tablespoons hoisin

2 tablespoons sesame oil

2 yellow onions, sliced

2 tablespoons chili paste

2 tablespoon minced ginger

3 cloves garlic, minced

4 scallions, sliced

1 small butternut squash, peeled and cubed (about 2 cups)

1 bunch kale, torn and stems discarded

1/4 cup fresh cilantro leaves

Directions

1. Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

2. Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.

3. Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.

4. Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.