Honey Chicken with Crushed Butternut Squash

Honey Chicken with Crushed Butternut Squash (The Main)

Yield: 4
Ingredients:
Honey Chicken
1/2 cup white wine
1/4 cup honey
1 tbsp chopped rosemary
4 whole chicken breast supreme

Butternut Squash
1 tbsp olive oil
2 medium butternut squashes, peeled and cut into large chunks
3 tbsp butter, divided
5 sage leaves
juice of 0.5 lemon
salt and pepper

Crispy Shallots
3 cups vegtable oil
3 large shallots, peeled and thinly sliced
1 tbsp cornstarch

Spinach
1 x 8 oz bag spinach, washed
1 tbsp butter
salt

Directions:
Honey Chicken
1. Preheat oven to 350 F.
2. In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
3. Season chicken with salt and pepper.
4. In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. 5. Remove from heat and let cool 2 minutes. Flip chicken.
6. Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.

Butternut Squash
1. Preheat oven to 350 F.
2. In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
3. Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.
4. Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
5. Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.
6. Add butter mixture to butternut squash and crush squash to allow flavours to come together.

Also:
Warm saege dresing for butternut squash
- butter + saege + garlic in pan
- add lemon

Crispy Shallots
1. In a large saucepan, heat oil to 350 F.
2. In a medium bowl, toss shallot rings lightly with cornstarch.
3. Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.
4. Transfer to a paper towel lined plate and sprinkle with salt.

Spinach
1. In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.
2. Serve with shallot rings and pan drippings from chicken.