Crispy Chicken Thighs with Golden Raisin Compote

Ingredients

• 8  chicken thighs bone-in
• 1 cup butternut squash peeled cut into 1/2-inch dice
• 0.3 teaspoon cayenne pepper 
• 0.5 cup cooking wine dry white
• 0.5 pound golden raisins 
• 0.5  apples i use 2 granny smith apples cored cut into 1/2-inch dice
• 0.3 teaspoon ground cinnamon 
• 2 tablespoons honey 
• 40 servings salt and pepper black freshly ground
• 1 large shallots minced
• 2 teaspoons thyme leaves chopped
• 2 tablespoons butter unsalted
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• oven

Directions

1. Preheat the oven to 35
2. In a skillet, melt the butter.
3. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes.
4. Add the shallot and cook for 1 minute.
5. Add the apple, cinnamon and cayenne and cook for 1 minute.
6. Add the raisins, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and pepper.
7. In an ovenproof nonstick skillet, heat the oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes, until cooked through; serve with the compote.