"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken: One Skillet Chicken Thighs with Butternut Squash Recipe

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This recipe for Chicken: One Skillet Chicken Thighs with Butternut Squash, by , is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

LeighAnne Harmon


˝ lb of Nitrate Free Bacon
6 Boneless, Skinless Chicken Thighs (I use boneless thighs) - I prefer Chicken Breasts
2-3 cup Butternut Squash (cubed)
Extra Oil for Frying (Coconut)
Fresh Sage, chopped
Salt & Pepper to taste (remember the bacon will be salty so use salt sparingly)

1. Preheat oven to 425.

2. In a large skillet, over medium heat, fry bacon until crispy.

3. Set bacon aside & crumble when cooled.

4. In the same skillet, sauté cubed butternut squash in bacon grease until soft.
Season to taste with salt & pepper. Once squash is soft, remove from skillet
& place on a plate.

5. Add coconut oil to your skillet if the bacon grease looks low.

6. Add chicken thighs, top down in the skillet & cook for 10 minutes.

7. Lightly season the thighs with salt & pepper.

8. Flip the thighs over, then add your squash back into the skillet all around the

9. Remove the skillet from the stove top & place in your preheated oven.

10. Bake in oven for 12-15 minutes until chicken is cooked through.

11. Carefully remove from oven, top with crumbled bacon & fresh sage.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:




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