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1
Preheat the oven to 400F.
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2
Combine the squash, tomatoes, olive oil, and vinegar in a bowl, season with salt and pepper to taste, and toss to coat.
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3
Spread in a single layer on a rimmed baking sheet and roast for about 30 minutes, stirring halfway through.
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4
Add the okra and toss to coat with the pan liquids.
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5
Roast for another 10 minutes, until the okra is tender and bright green and the edges of the squash are golden brown.
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6
Remove from the oven and set aside, loosely covered to keep warm.
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7
While the vegetables are roasting, rinse the hen, pat dry with paper towels, and trim any excess fat.
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8
Season both sides with 1 tablespoon of the thyme and salt and pepper to taste, pressing gently to adhere.
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9
Heat the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat until sizzling hot (see Know-how, page 100).
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10
Place the hen in the skillet, skin side down.
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11
Reduce the heat to medium and cook until the skin is golden brown and crispy, about 10 minutes.
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12
Flip over and cook the other side until the flesh is firm to the touch, about 4 minutes.
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13
Remove the hen and set aside, loosely covered, to keep warm.
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14
Pour off all but about 1 tablespoon of fat from the skillet and return the skillet to the heat.
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15
Add the wine and scrape up any brown bits from the bottom of the skillet.
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16
Cook and stir for about 1 minute, until the wine reduces by half.
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17
Stir in the broth, remaining 1 tablespoon thyme, and the chives.
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18
Season with additional salt and pepper and cook and stir for 2 to 3 minutes more.
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19
Add the legs and vegetables to the skillet and place in the oven to roast for about 15 minutes, until the meat is cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
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20
Add the breast and continue to cook for another 3 to 5 minutes, just to warm through.
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21
Arrange the vegetables on a larger serving platter or divide evenly between individual serving plates and top with pieces of hen.
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22
Spoon the cooking liquid over and around the hen and vegetables and serve warm.
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23
This dish is a meal in and of itself, but I like to serve it alongside Kates Sweet Potato Refrigerator Rolls (page 66) or Creamed Vegetable Rice (page 216), and, for more formal entertaining, after a first course of Summer Corn Relish (page 297).
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24
This technique can also be used on chicken, duck, turkey, or pheasant.
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25
Place the hen on its back on a cutting board.
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26
Using a sharp knife and starting at the neck end of the breast, cut along one side of the breastbone to cut the breast meat away from the rib cage, cutting as close to the rib cage as possible.
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27
Repeat on the other side.
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28
Cut off the wing tips, leaving the small drumstick (or section next to the breast) attached.
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29
Turn the hen over, bend the thigh back to push the hip joint out of the socket, and cut through the joint.
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30
Repeat with the other leg.
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31
Scrape the meat away from the thighbone, cut at the joint, and remove the thighbone, leaving the leg bone.
