FROM CML’S KITCHEN
Tastes of Autumn
From CML’s Kitchen With Recipes and Photography by Meagan Goheen
Braised Chicken Thighs with Acorn Squash Ingredients 8 bone-in, skin-on chicken thighs, patted dry Kosher salt, fresh ground pepper 2 TBSP Avocado oil 4 green onions, sliced; separate white and thin green parts from dark green parts 4 dried red chile peppers 2 cloves of garlic, finely diced 2-inch piece ginger, peeled and thinly sliced 1 cup dry white wine ½ cup soy sauce (can substitute coconut aminos or liquid aminos) 2 TBSP brown sugar 2 TBSP toasted sesame oil 2 cups chicken broth, divided 1 acorn squash, halved, seeds removed, sliced ½ inch thick 1 bunch kale, stems removed, leaves torn (or substitute mustard greens or Swiss chard) 2 TBSP rice vinegar Cooked Basmati rice (for serving) Directions Lightly season chicken thighs all over with salt and pepper. Heat avocado oil in a large Dutch oven or other heavy pot over medium-high. Working in two batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point). In the same pot, on medium-high heat add white and pale green parts of green onions, chilies, garlic and ginger and cook for about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 4 TBSP (about 5 minutes). In a small bowl combine soy sauce, brown sugar, sesame oil, and 1 cup of chicken broth; bring to a simmer. Return chicken to the pot, skin side up. Reduce heat simmer until chicken is cooked through (about 30 minutes). Remove chicken and transfer to a plate. To the same pot add acorn squash and remaining 1 cup of broth, submerging the squash. Add kale on top, cover and cook until squash is fork tender and kale is wilted, about 10 minutes. Uncover, bring heat up to medium and cook until sauce is reduced by two-thirds, about 10-15 minutes. Turn off heat and add vinegar over the acorn squash and kale. Add chicken back to the pot. Serve over rice and garnish with the green parts of the scallions.
made with love! 128 — Autumn 2021 CAROLINA MOUNTAIN LIFE