Braised Chicken Thighs with Chanterelles and Fennel, Glazed Green Beans, and Honeynut Miso Squash

Braised Chicken Thighs with Chanterelles and Fennel

Browning the chicken and mushrooms separately builds flavor without steaming the chanterelles. A shallow braise softens the fennel while leaving the chicken skin above the liquid.

Ingredients

• 8 bone-in, skin-on chicken thighs, about 3 pounds
• 1½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 2 tbsp ghee, divided
• 12 oz chanterelles, cleaned, dried, and torn into large pieces
• 1 large fennel bulb, cut into ½-inch wedges, with tender stalks sliced
• 1 shallot, thinly sliced
• 3 cloves garlic, sliced
• ½ cup dry white wine
• 1¼ cups unsalted gluten-free chicken stock
• 3 sprigs thyme
• 2 tsp fresh lemon juice, plus more to taste
• 2 tbsp chopped flat-leaf parsley

Instructions

1. Heat the oven to 350°F. Pat the chicken very dry and season with salt and pepper.
2. Heat 1 tablespoon ghee in a wide ovenproof braiser over medium-high heat. Working in batches, sear the thighs skin-side down for 7–9 minutes, until deeply golden and easily released. Turn and cook for 2 minutes; transfer to a plate.
3. Pour off excess rendered fat, leaving about 1 tablespoon in the pan. Add the chanterelles and cook for 5–7 minutes, allowing released moisture to evaporate and the edges to brown. Transfer to a bowl.
4. Add the remaining tablespoon ghee and the fennel. Cook for 5–6 minutes, turning occasionally, until lightly browned. Add the shallot and garlic and cook for 1–2 minutes.
5. Pour in the wine, scrape up the browned bits, and reduce by about half. Add the stock and thyme. Nestle the chicken skin-side up among the fennel, keeping the skin above the liquid.
6. Braise uncovered in the oven for 25 minutes. Add the mushrooms around the chicken and continue cooking for 10–15 minutes, until the thighs reach 175–185°F in the thickest flesh without touching bone and feel tender.
7. Transfer the chicken to a warm platter. If needed, simmer the vegetables and liquid on the stovetop for 3–6 minutes, until the sauce lightly coats a spoon. Remove the thyme stems, stir in lemon juice and parsley, and adjust salt and pepper. Spoon around the chicken rather than over all the skin.

Notes

• Use a pan wide enough to hold the thighs in one layer; a crowded pan steams the skin.
• If the mushrooms are gritty, rinse them briefly and dry thoroughly rather than soaking.

Glazed String Beans

A brief blanch cooks the beans evenly, while a small amount of butter and cooking water reduces into a light glaze rather than a heavy sauce.

Ingredients

• 1 lb green beans, stem ends trimmed
• 2 tbsp unsalted butter
• 3 tbsp bean cooking water
• 1 tsp fresh lemon juice
• 1 tbsp chopped flat-leaf parsley
• to taste kosher salt and freshly ground black pepper

Instructions

1. Bring a pot of generously salted water to a boil. Add the beans and cook for 3–5 minutes, until bright green and just tender with a little bite. Reserve some cooking water, then drain.
2. Place the butter and 3 tablespoons cooking water in a wide skillet over medium heat. Once the butter melts, add the beans and toss for 1–2 minutes, until the liquid forms a glossy coating.
3. Add the lemon juice, parsley, and pepper. Taste for salt and serve immediately.

Notes

• For advance preparation, chill the blanched beans in ice water and drain thoroughly. Allow an extra minute or two to warm them through in the glaze.

Rustic Butternut Squash Mash with Honeynut Squash Miso

Roasting concentrates the squash's sweetness without making the mash watery. Miso adds fermented depth and salt, balanced by a small splash of cider vinegar.

Ingredients

• 1 large butternut squash, about 3 pounds, halved lengthwise and seeded
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1½ tbsp gluten-free honeynut squash miso, preferably Shared Cultures if verified gluten-free
• 1 tsp apple cider vinegar
• to taste kosher salt
• ¼ cup walnut pieces, optional

Instructions

1. Heat the oven to 400°F. Rub the cut faces of the squash with olive oil and place cut-side down on a parchment-lined sheet pan.
2. Roast for 45–60 minutes, until a knife slides easily through the thickest section and the flesh is completely soft.
3. If using walnuts, toast them on a separate small tray for 6–8 minutes, until fragrant. Let cool and chop coarsely.
4. Scoop the warm squash flesh into a saucepan. Mash with the butter, leaving some soft pieces for texture.
5. Mix the miso with 1 tablespoon warm water, then fold it into the squash with the vinegar. Taste before adding salt. Warm gently over low heat if necessary, without boiling, and scatter with the optional walnuts.

Notes

• Miso salinity varies; begin with 1 tablespoon if yours is especially salty, then add more to taste.
• If the mash is loose, stir it over low heat before adding the miso to evaporate excess moisture.

Overall Timing / Workflow

The squash roasts first and holds well, freeing the oven for the chicken. Finish the beans only once the braise is ready.

Instructions

1. 0:00 — Heat the oven to 400°F and start roasting the squash.
2. 0:10 — Clean the mushrooms, cut the fennel and aromatics, trim the beans, and season the chicken.
3. 0:25 — Begin searing the chicken, then brown the mushrooms and fennel and build the braising liquid.
4. 0:55 — Check the squash and remove it once fully tender. Lower the oven to 350°F and put in the chicken braise.
5. 1:00 — Mash and season the squash. Cover and keep warm over very low heat, stirring occasionally.
6. 1:20 — Add the mushrooms to the braise and bring the bean blanching water to a boil.
7. 1:30 — Check the chicken for tenderness and temperature. Blanch the beans, reduce the braising sauce as needed, then glaze the beans and plate.

Notes

• Let tenderness rather than the timeline determine when the squash and chicken are ready.

Plating

Distinct portions preserve the contrast between fresh beans, sweet squash, and the savory braise.

Instructions

1. Spoon a rustic mound of squash onto one side of each warm plate.
2. Arrange two chicken thighs beside it and distribute the chanterelles and fennel around the chicken.
3. Spoon a little braising sauce around the chicken and against the squash, keeping some browned skin exposed.
4. Add a generous bundle of glazed beans across the remaining space. Finish the squash with walnuts if using.

Leftover Path

Chicken stays moist when stored in its braising liquid, while keeping the beans separate prevents them from becoming soggy.

Instructions

1. Refrigerate within 2 hours in shallow containers. Store the chicken with its sauce and vegetables, and keep the beans and squash separately; use within 3–4 days.
2. Reheat the chicken, fennel, and mushrooms covered at 325°F with a splash of water or stock until the chicken reaches 165°F.
3. Warm the squash gently with a little water, stirring frequently. Briefly warm the beans in a covered skillet with a splash of water.
4. For a different meal, shred leftover chicken into its mushroom-fennel sauce and serve over the warmed squash with chopped beans folded in at the end.