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Hammer CrossFit


September 25, 2020

Chicken Thighs & Butternut Squash

Written by: James Ellis I’m not a very materialistic person, but I do think it’s important to take care of the things I have, namely my Eleiko barbell, my camping gear, and my cast-iron skillet. One of my favorite meals to make while camping, in my cast-iron, is this recipe right here. It’s simple, delicious, and easy to clean up. What more could you ask for? Ingredients: 1. 11⁄2 lb Chicken Thighs (about 6) 2. 3 cups Butternut Squash, cubed 3. 1 1⁄2 cups Brussels Sprouts, cut in halves or quarters 4. 1⁄4 lb Bacon, crumbled 5. 2 tbsp Coconut Oil (if needed) 6. Sage, Chopped 7. Seasoning Mixture: salt, pepper, to taste Directions: - Preheat the oven to 425 degrees, while at the same time heating up the skillet on the stovetop. You’re going to cook the bacon first, then use the fat from the bacon to sauté the chicken & veggies - Once the bacon is cooked fully, you can set it aside to cool. Toss in the cubed squash and the Brussels Sprouts and sauté until they’re tender. Remove them and set them on a plate - Place the thighs in, top side down, and pan-fry for 8-10min until browned. You can add some coconut oil if needed. This is also the time you’d add in any seasoning - Turn the chicken thighs over, add the veggies back to the skillet, and throw in the oven for another 10-12min - Remove from the oven and crumble the cooled bacon and chopped sage over the chicken - Serve and enjoy! *Note: Taking care of a cast-iron is a lot easier than people think, and as long as you’re not afraid of cooking with a little healthy fat, it’ll be the last pan you’ll ever need

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