Hot Honey Beer Braised Chicken with Butternut Squash
Chili Crunch Hot Honey
INGREDIENTS
- 1½ – 2 pounds bone-in, skin-on chicken (thighs, preferred)
- 1 large onion, sliced
- 1 bottle beer (try pumpkin ale for extra fall flavors)
- ¼ cup Momofuku Soy Sauce
- 2 tablespoons Momofuku Chili Crunch Hot Honey
- 1 butternut squash, peeled and cubed into 1 inch pieces
- 4 sprigs fresh thyme
- sesame seeds (optional)
- sliced scallions (optional)
Hot Honey Beer Braised Chicken with Butternut Squash Content
This easy-one pot recipe is our ideal fall weeknight meal. The hot honey gives the chicken a warm sweetness that’s balanced by the savory superpowers of our Momofuku Soy Sauce. Pro tip: any beer that’s not too bitter will work here, but to level up the fall flavors, try a pumpkin ale. (If you’re a braising purist, we simmer this recipe on the stove, but you could also place it in an oven for 20 minutes at 350°F.)
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Season chicken with Kosher salt. Add 1–2 teaspoons of neutral oil to the bottom of a dutch oven or braiser, then add chicken skin side-down. Turn heat on high and cook until the skin is crisped and easily releases from the pan, 8–12 minutes. Flip and cook for an additional 4 minutes then remove from heat.
Lower heat to medium and add sliced onions, scraping up browned bits. Cook for 5 minutes until they are starting to soften and take on color. Add beer, scraping up any remaining browned bits, then Momofuku Soy Sauce, and Momofuku Chili Crunch Hot Honey. Add butternut squash and bring to a boil.
Nestle chicken into butternut squash so it is almost submerged in the liquid, top with thyme, then cover and reduce to simmer. Cook for 20 minutes.
Uncover and boil for 10-15 mins until liquid is reduced by half and butternut squash is cooked through. Be sure to gently stir the squash so it doesn’t stick to the bottom of the pot.
Top with sliced scallions and sesame seeds, if desired.
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