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Crispy Butterhead Chicken

Crispy Butterhead Chicken

INGREDIENTS

  • 3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges

  • 1 large red onion, cut into 1” wedges

  • 3 sprigs fresh thyme

  • 9 tablespoons extra-virgin olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1 small rotisserie chicken, meat pulled from bones and shredded

  • 1 4.5 ounce container Bowery Butterhead

  • 1 tart red apple, cut into matchsticks

  • ¼ cup toasted walnuts, chopped

  • 2 tablespoons fresh tarragon leaves

INGREDIENTS, DRESSING

  • ⅓ cup cider vinegar

  • 3 tablespoons apple cider

  • 2 tablespoons grainy Dijon mustard

  • Kosher salt, freshly ground pepper, to taste

RECIPE PREPARATION

Preheat oven to 425°. Meanwhile, toss squash, onion and thyme with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Turn squash and onion cut side down and roast until browned and tender, 20–30 minutes.

Heat remaining 6 tablespoons oil in a medium nonstick skillet over high until oil shimmers. Cook chicken, undisturbed, until golden brown on 1 side (can vary depending on how hot your skillet is). Carefully turn and cook until golden brown on second side. Transfer chicken to a large heatproof bowl.

Whisk cider vinegar, apple cider and Dijon in a small measuring cup, reserve 1/3 cup dressing for lettuce and squash. Pour remaining dressing over chicken and toss to combine.

When ready to serve, toss half of reserved dressing with lettuce, apple, walnuts and tarragon; season with salt and pepper. Arrange on serving platter. Top with chicken, squash and onion wedges. Drizzle remaining dressing over squash and serve.

SERVES 4

Recipe developed by Rick Martinez for Bowery Farming.

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