BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES
In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
- Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
- Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
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Simo Raoudi
[email protected]This recipe was easy to follow and the chicken turned out great! I served it over rice and it was a perfect meal. I'll definitely be making this again.
HannahBear9624
[email protected]I made this recipe for my family and they all loved it! The chicken was cooked perfectly and the greens were very flavorful. I will definitely be making this again.
alisha harrison
[email protected]This recipe was a bit time-consuming, but it was worth it. The chicken was fall-off-the-bone tender and the greens were perfectly cooked. I will definitely be making this again for special occasions.
Md. M forhad
[email protected]I'm not a big fan of olives, but I decided to try this recipe anyway. I was pleasantly surprised to find that I really enjoyed the olives in this dish. They added a nice briny flavor that complemented the chicken and greens perfectly.
Padila Nyabz
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. I think I'll try using less salt next time.
Liz Henderson
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the chicken and the greens. I will definitely be making this again for my next party.
M. Ali Ahmed
[email protected]I'm not a big fan of chicken thighs, but I decided to try this recipe anyway. I was pleasantly surprised to find that the chicken was very moist and flavorful. I will definitely be making this again.
Peyton Shai
[email protected]This recipe was a bit time-consuming, but it was worth it. The chicken was fall-off-the-bone tender and the greens were perfectly cooked. I will definitely be making this again for special occasions.
Ayden Fitten
[email protected]I made this recipe for my family and they all loved it! The chicken was cooked perfectly and the greens were very flavorful. I will definitely be making this again.
Asante Richmond
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. I think I'll use less chili flakes next time.
Al Yaqin Cleaning Services
[email protected]I've never been a fan of olives, but I decided to try this recipe anyway. I was surprised to find that I really enjoyed the olives in this dish. They added a nice briny flavor that complemented the chicken and greens perfectly.
Dinesh Magar
[email protected]This recipe was easy to follow and the chicken turned out great! I served it over rice and it was a perfect meal. I'll definitely be making this again.
Chandra Branch
[email protected]The chicken was a bit dry, but the greens and olives were delicious. I think I'll try braising the chicken for a longer period of time next time.
Nasheem Snell
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the chicken and the greens. I will definitely be making this again for my next party.
Jacqualine Wharepapa
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. I think I'll try using less olives next time.
Wilmer Diaz
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always moist and flavorful, and the greens and olives add a nice touch of brininess and acidity. I also love the simplicity of the recipe - it's easy to throw together on a
Slayy BeomHan
[email protected]These chicken thighs were fall-off-the-bone tender and incredibly flavorful. The combination of olives, greens, and herbs created a delicious and complex dish that was perfect for a special occasion. I will definitely be making this again!