Braised Chicken Thighs With Greens and Olives
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds bone-in, skin-on chicken thighs
- Kosher salt and black pepper
- 2tablespoons grapeseed or canola oil
- ½red onion or 2 to 3 medium shallots, thinly sliced (about 1 cup)
- 2garlic cloves, thinly sliced
- Pinch of red-pepper flakes (optional)
- 1 to 2bunches sturdy greens, such as dandelion, escarole, Swiss chard or kale, roughly chopped (about 8 cups)
- 1½cups chicken stock, plus more as needed
- ⅓cup green olives, pitted and roughly chopped
- 2tablespoons raisins
- 2tablespoons finely chopped Italian parsley (optional)
- Flaky salt, for serving (optional)
Nutritional analysis per serving (4 servings)
519 calories; 38 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 32 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
To me, skin-on is for the benefit of the browned bits. Therefore I skin the chicken after browning and before simmering, avoiding the rubbery piles of fatty chicken skin but getting the flavor benefits.
This was very good. Next time I will make the following adjustments: cover the plan completely (recipe says partially), cook the thighs 30 minutes, and add the greens about 5-10 minutes from the end.
Saved this recipe and made it on a whim after getting home late Sunday from a weekend trip. It was unbelievably good. Used shallots (doubled the recommended amount) and kale. 20 minutes is maybe a little short for getting the thighs cooked through, but it was incredibly flavorful. Definite keeper that I will make again and again.
Just made this - delicious!!
Made this with leg quarters, lacinato kale and Moroccan beldi olives because I did not have green olives. The olives are overpowering the other flavors…I’m not sure green would be less overpowering. Not adding this to my repertoire, alas.
Perfect weekday meal. Cheap healthy ingredients you mostly already have, easy prep work, done soon. Only change I made was simmer it lid-off in the oven the keep the chicken crispy.
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