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Buffalo Chicken, Haricot Vert Almandine & Butternut Squash

Buffalo chicken thighs with butternut squash and harict verts

¼ cup Frank’s Red Hot Sauce

2 T butter, melted

1 T minced garlic

3 pounds chicken, rinsed and patted dry or 2 thighs per person

Salt & pepper

Preheat oven to 400 degrees. Put parchment paper on cast iron or oven proof roasting pan. Sprinkle salt and pepper on chicken. Cook 30 minutes. Turn thighs and remove extra oil. Cook another 30 minutes. Raise oven to 450. Remove extra oil. Combine melted butter, garlic and hot sauce and drizzle over thighs. Cook about 10 minutes, turning once or twice, until skin is crisp

Spiralized butternut Squash

Serves 2

Spiralized butternut squash

1 neck–the straight portion— butternut squash, peeled with ends cut off and spiralized

1 tablespoon butter or extra virgin olive oil

Lemon juice

Salt and pepper

In cast iron or heavy pan, heat oil or butter over medium/high heat. Add squash and stir until softened, 3-5 minutes. Season with salt and pepper. Turn off heat and add lemon juice to taste.

Haricot Vert Almandine

12 ounces haricot verts, pointy ends removed

¼ cup slivered raw almonds

1 tablespoon butter

Salt and pepper

Lemon juice, optional.

Steam beans in a little water for about 5 minutes; test for doneness. Drain and return to a medium/low heat. Add butter and almonds and stir until almonds brown. Add salt and pepper. Remove from heat and add lemon juice.