Crispy chicken thighs with pumpkin and escarole salad

Ingredients:

• 8 chicken thighs with skin and bones (1.1 kg)
• 2 tbsp. l. olive oil
• 1 small pumpkin, peeled, seeded and cut into small cubes
• 2 leeks, sliced
• 2 tablespoons chopped sage
• 1 large head escarole lettuce, coarsely chopped
• 1 tbsp mustard
• 1 tbsp. maple syrup

Preparation:

1. Place the baking sheet on the top shelf of the oven and preheat the oven to 250°C.
   
   Season the chicken thighs with salt and pepper; place skin-side up on a preheated baking sheet, leaving a small amount of space between each piece. Bake until the chicken is cooked through and crispy, 25 to 30 minutes.
2. Heat the olive oil in a large skillet over medium heat. Add the squash, leek, and 1/2 cup water. Cover and simmer until the squash is tender and the leek has softened, 6 to 7 minutes. Add the sage, escarole, and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole leaves are wilted, 6 to 7 minutes.
   
   Gently stir the mustard and maple syrup into the chicken and vegetable stew. Season with salt and pepper. Serve the chicken with pumpkin and salad.
   
   Recipe chicken thighs.