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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO), divided
• 4 medium onions, quartered with root attached
• 4 small bone-in, skin-on chicken breasts
• 4 bone-in, skin-on chicken thighs
• 6 tablespoons butter, softened, divided
• 3 tablespoons rosemary, chopped
• 1 tablespoon anchovy paste
• 2 cloves garlic, finely chopped or grated
• Salt and pepper
• 4 fresh bay leaves
• 1 cup white wine or chicken stock
• 1 small butternut squash, peeled and chopped
• 2 large Russet potatoes, peeled and chopped
• Freshly grated nutmeg, to taste
• Whole milk or chicken stock, for mashing
• 1/2 cup grated Grana Padano or Parmigiano Reggiano cheese (a couple of handfuls)
• 1 teaspoon lemon or orange zest
• Warm bread, for mopping

Description

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