Gerry's choice for Friday night was Crispy Chicken Thighs with Golden Raisin Compote. He started with the compote by melting some butter in a skillet and cooking some diced butternut squash for 3 minutes. A diced shallot went in next and cooked for a minute. Next some diced Granny Smith apple went in along with some cinnamon and cayenne and cooked for a minute. Lastly raisins, white wine, honey, and chopped fresh thyme were added and allowed to cook down. The final touch was seasoning with salt and pepper.
Some bone-in, skin-on chicken thighs got a nice browning in an oven proof skillet on the skin side until the skin was crisp. The chicken was turned over and finished in the oven to roast through.
Gerry also made a side dish for Farro salad using a Giada recipe. Farro is one of those ancient grains we had not tried before and it was delicious.
The entire meal was fabulous!
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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