Rosemary Brown Butter Chicken

Rosemary brown butter chicken served with sauce and simple greens

Well, it’s another craaaaaazay Saturday night at the Wong household. We just (successfully!) put our 3–month-old to bed and are enjoying our few moments of quiet until we (successfully!) put ourselves to bed.

As a new mother adjusting to life with a newborn, it’s been important to keep some things from my pre-baby life constant; spin, brunch with friends, and cooking. But all have to be adjusted to our little one’s schedule; spin early AM, constantly late to brunch, and cooking simple meals after he falls asleep.

So tonight, once our little one was passed out from his “I don’t want to go to bed” crying fit, I made this easy rosemary and brown butter chicken.


3Tbs butter

4 skin-on chicken thighs

2 large sprigs rosemary

Salt & pepper


Wash and pat chicken until very dry. Season with salt and pepper on all sides.

In a large sauté pan over medium heat, cook butter until browned. Add chicken, skin side down, and rosemary. As the butter cooks, the rosemary will gently infuse it. Spoon rosemary butter over chicken frequently, about every 30 seconds. Once the skin is very crispy and dark brown (about 7 minutes), flip chicken. Keep a cover over the chicken to cook it through but keep spooning butter over chicken. The chicken is cooked through once no longer pink (about another 7 minutes).

Serve with the rosemary brown butter from the pan on the side for dipping sauce.

Serves 2 very tired new parents or 2 normal adults

Browned chicken skin and rosemary. Note that the rosemary is on top of the photo for this chicken’s close-up photo op, but in *real* life, the rosemary is down in the pan, hanging out with the butter
Yummy crispy chicken is infused by rosemary thanks to consistently spooning rosemary butter over chicken. Simple sautéed greens on side optional, but chardonnay required

Crispy Prosciutto, Butternut Squash and Kale Salad

Prosciutto, Butternut Squash, and Kale Salad

Crispy Prosciutto, Butternut Squash, and Kale Salad. Bowl and plate by Crow Canyon Home.

Ahhhhh, it’s fall again! Harvest-colored leaves, fresh crisp air, winter squashes, and, if you live in San Francisco, freakishly warm weather. While it’s 80 degrees and sunny outside, my Farmer’s Market is bringing to me (and you) some delicious squashes this fall. Acorn for baking, spaghetti for pasta substitutes, and butternut for roasting. So we’ll take this gift of butternut squash from fall Farmer’s Market and pair with  late season avocado and crispy proscuitto. Finish this salad off with a little lemon zest and you have yourself a complete, perfectly balanced, Paleo salad (see!? Paleo CAN be tasty!). So whether you’re cozying-up like my sister in Portland with rain and 50 degrees or with me with sun and 80, you can feel good about this delicious, healthy fall salad. 

And now….drumroll please…the recipe.

Ingredients for crispy prosciutto, butternut squash, and kale salad

Ingredients for Crispy Prosciutto, Butternut Squash, and Kale Salad

Crispy Prosciutto, Butternut Squash, and Kale Salad

I’d like to note two things before we start this recipe to settle any angst you may have about making this gorgeous salad. One: Crispy Proscuitto is hard to spell but not hard to make. Two: I’m going to show you the easiest way to make your own salad dressing. In sum: this recipe is easy. Easy like Sunday Morning (laaaa-aaahh-aaaahhh-aaahhhh….cause I’m easaaay). Now that you have the confidence and song in your head, let’s get cooking.

Salad Ingredients
1 small butternut squash
2 tbs olive oil
salt & pepper
1 6oz package proscuitto
1 small head dinosaur kale
1 avocado
zest of 1 lemon
more salt & pepper

Salad Dressing Ingredients
1/2c olive oil
1 egg yolk
2 tbs champagne or white wine vinegar
juice of 1/2 lemon
salt & pepper

First, start by roasting the butternut squash. Preheat oven to 400 degrees. Peel the squashes hard outer layer, cut in half, scoop out seeds, and chop into 1/2 inch cubes. Or just buy the pre-cut stuff at Safeway. Toss the butternut squash in the olive oil, sprinkle salt and pepper generously, and place squash on a single layer on a baking sheet. Bake in the oven for 15-20 minutes until slightly browned. Roasting not only softens the squash, it also brings out a carmel-y, sugary flavor that balances well with salty proscuitto.

I'm not roasted yet

I’m not roasted yet

I'm roasty and delicious!

I’m roasty and delicious!

Start a large pot of salted water on the stove (to use for blanching kale later) and an ice-bath in a large bowl (for cooling kale later).

Prepare the crispy proscuitto. In a non-stick pan over medium high heat, place large pieces of proscuitto and cook until slightly browned on each side. Set aside on a towel-covered plate to cool down and soak up excess oil (this is how they crisp up).


It’s gettin’ hot in here

Lookit me, I'm crispy!

So take off excess oils

Wash kale and cut into small pieces. Blanch kale in boiling water for about 2 minutes or until it turns a bright green. Use a slotted spoon to remove the kale from the boiling water, then quickly “shock” the kale in the cold water and drain. This stops the cooking, cools the kale, and helps the kale retain the bright green color.

I'm washed and ready to go!

I’m washed and ready to go!

I'm blanched and shocked!

I’m blanched and shocked!

Now make the salad dressing. This is my easy, cheater emulsification. Technically, you should whisk or use a food processor to make sure all ingredients perfectly emulsify (a process whereby water-soluble ingredients surround the globules of oil-ingredients to blend together into a perfect single dressing). As you’ve found, I love shortcuts and anything that requires me to clean one fewer dish. I put all ingredients into a tupperware and shake it like a polaroid picture.

Shake it, shake shake, shake shake it

Shake it, shake shake, shake shake it

Now, to prepare the final salad. Toss kale lightly in salad dressing, place crispy proscuitto around the plate, add roasted butternut squash, avocado, and lemon zest. And wherever you are, in whatever weather, you can cozy up knowing that this salad is healthy, balanced, delicious, and bringing you all the comforts of fall and homemade cooking.

Perfectly crispy, balanced, salty, sweet, and healthy Crispy Prosciutto, Butternut Squash and Kale salad.

Perfectly crispy, balanced, salty, sweet, and healthy Crispy Prosciutto, Butternut Squash and Kale salad. Bowl and plate by Crow Canyon Home