Cooked - Hot Honey Beer Braised Chicken With Butternut Squash

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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)

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.