Crispy Chicken Thighs with Golden Raisin Compote

Michael has made this dish several times in the last year, but I've either forgotten to get a photo or it just turned out ugly.  So I'm just using the beautiful photo from Food & Wine because my poor photography skills should not keep you from trying this recipe.

We made it when we were in NC for Christmas and everyone loved it!  Farro is cooked similarly to rice and I've added a simple farro recipe at the bottom of this post.  This recipe had definitely made farro one of our new favorite grains.

INGREDIENTS
2 tablespoons unsalted butter
5 ounces butternut squash, peeled and cut into 1/2-inch dice (1 cup)
1 large shallot, minced
1/2 Granny Smith apple—peeled, cored and cut into 1/2-inch dice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/4 cups golden raisins (1/2 pound)
1/2 cup dry white wine
2 tablespoons honey
2 teaspoons chopped thyme
Salt and freshly ground black pepper
1 tablespoon vegetable oil
8 6 ounce bone-in chicken thighs

Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute. Add the apple, cinnamon and cayenne and cook for 1 minute. Add the raisins, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and pepper.

In an ovenproof nonstick skillet, heat the oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes, until cooked through; serve with the compote.

Serve with buttered farro with chives.

COOKING FARRO
2 cups (12 ounces) whole-grain farro
4 quarts of boiling salted water

Rinse farro in a strainer under cold running water. Have the salted water boiling in a 6-quart pot. Drop in the farro, stir and get water to a steady, lively simmer. Partially cover the pot and cook 30 to 45 minutes, or until tender. Drain the farro in a sieve. Eat hot or at room temperature, seasoning to taste.

Yield: Makes 4 to 5 cups