Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

 

8 chicken thighs (with skin and bones)

2 T. fennel seeds, coarsely crushed (use a mortar and pestle or crush under a heavy skillet)

Kosher salt and freshly ground black pepper

1 small or 1/2 large kabocha or acorn squash (about 2 1/4 pounds), halved if whole, seeded, and cut into 1-inch-wide wedges

2 T. olive oil

 

3 T. cider vinegar

3 T. minced shallots

2 T. honey
(for vegan: substitute with agave nectar or pure maple syrup)

1 T. Dijon mustard

1 T. finely chopped fresh tarragon

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

6 ounces Belgian endive (about 2 heads)

5 ounces baby arugula (about 8 cups not packed)

1 Fuji or Gala apple, cored and very thinly sliced

3/4 cup walnuts, toasted and very coarsely chopped

3/4 cup coarsely crumbled blue cheese

 

To roast the chicken and squash: Preheat the oven to 450°F. On a large heavy baking sheet, toss the chicken with 1 T. of the fennel seeds to coat. Season with salt and pepper. Arrange the chicken pieces well apart on the baking sheet. Roast the chicken on the bottom shelf of the oven for 10 minutes. Meanwhile, on another large heavy baking sheet, toss the squash with the olive oil and the remaining 1 T. fennel seeds to coat. Season with salt and pepper. Arrange the squash in a single layer on the baking sheet. Move the chicken to the top shelf of the oven and place the squash on the bottom shelf. Roast for about 25 minutes, or until the squash is tender and the undersides are deep golden brown and the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife.

Meanwhile, make the vinaigrette: In a medium bowl, whisk the vinegar, shallots, honey, mustard, and tarragon until blended. Whisk in the olive oil. Season to taste with salt and pepper. To assemble the salad and serve: Remove hard cores from the endive. Cut the small leaves in half lengthwise, and quarter the large leaves lengthwise. In a large bowl, toss the endive, arugula, and apple slices with about half of the vinaigrette. Divide the salad among four dinner plates. Top each with 2 chicken thighs and some squash, and sprinkle with the walnuts and blue cheese. Drizzle the remaining vinaigrette over and around the salads and serve immediately.