- 1 small butternut squash (1 3/4 pounds)—peeled, seeded and cut into 1-inch cubes (4 cups)
- 1 tablespoon minced preserved lemon rind (see Note)
- Kosher salt
- Four 12-ounces skin-on, boneless chicken breast halves with the first wing joint attached (airline cut)
- 1/4 cup extra-virgin olive oil
- 5 tablespoons unsalted butter
- 1 small head of Savoy cabbage (1 1/2 pounds), cut into 4 wedges
- Barley with walnuts and bacon, for serving
How to make this recipe
- Preheat the oven to 450°. In a medium saucepan of boiling water, cook the squash until tender, 20 to 25 minutes. Drain well. In a food processor, puree the squash with the preserved lemon rind until smooth. Season with salt and keep warm.
- On a rimmed baking sheet, rub the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Turn the chicken skin side up. In a large cast-iron skillet, melt 4 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the cabbage cut side down and cook over moderately high heat until golden, about 3 minutes. Turn the cabbage onto the other cut side. Add the chicken to the skillet and roast with the cabbage for about 30 minutes, until the cabbage is caramelized and tender and the chicken is golden and cooked through. Add the remaining 1 tablespoon of butter to the cabbage and toss to evenly coat. Let the chicken rest for 10 minutes. Serve the chicken with the cabbage, squash puree and Barley with Walnuts and Bacon.
The squash puree can be refrigerated overnight. Reheat gently before serving.
Note: Jarred preserved lemon can be found at specialty food shops and stores like Whole Foods.
Pair this dish with a citrusy Napa Valley Sauvignon Blanc.