SKILLET CHICKEN THIGHS WITH OLIVES AND GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Pat the chicken thighs dry with a paper towel; season all over with salt and pepper. Place skin-side down in the skillet (they will fit snugly) and cook until the skin is very crisp and golden brown, about 8 minutes. Flip and lightly brown the other side, 2 minutes. Remove the chicken to a plate.
- Drain off all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium, add the garlic and thyme and cook until the garlic starts to brown, 1 to 2 minutes. Add the wine, increase the heat to high and simmer, scraping the pan with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes. Add the chicken broth, brown sugar, olives, prunes and chicken, skin-side up; bring to a simmer. Transfer the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Meanwhile, microwave the green beans according to the package directions. Season with salt and pepper.
- Divide the chicken and green beans among plates. Simmer the sauce over medium-high heat until thickened, 2 to 5 minutes; season with salt and pepper. Spoon over the chicken.
Nutrition Facts : Calories 550, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 225 milligrams, Sodium 983 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 40 grams, Sugar 17 grams
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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