HERB SKILLET CHICKEN WITH GREENS
I made this on a weeknight. Fairly quick and pretty tasty - a great recipe from NYT Cooking!
INGREDIENTS
6garlic cloves, 5 smashed and peeled, 1 finely grated or minced
1 teaspoon kosher salt (Diamond Crystal, or use ½ teaspoon Morton), more as needed
1 teaspoon ground coriander
Large pinch of red pepper flakes
1½ to 1¾ pounds boneless, skinless chicken thighs (see Tip)
1 bunch scallions
About 1 large or 2 small bunches of kale, collard greens, mustard greens, mature spinach or other hardy greens (12 ounces)
2 tablespoons extra-virgin olive oil, more as needed
1 cup chicken stock or water
1 cup chopped soft herbs, such as cilantro, dill, mint or basil, or a combination, more for serving
2 tablespoons unsalted butter
1 lemon, zested and halved
1 to 3 tablespoons chopped olives or capers (optional) - I did capers
PREPARATION
Heat oven to 425 degrees. In a small bowl, stir together grated garlic, 1 teaspoon salt, coriander and red-pepper flakes. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables. (I made this farther in advance and let marinate in the refrigerator)
Thinly slice the scallions, separating the white and green parts. Pull the leaves off the greens and coarsely chop them (discard stems or save for another use). You should have 8 to 9 cups.
Heat a 10-inch ovenproof skillet over medium-high. Add oil and smashed garlic cloves, stirring to coat garlic in oil, then add chicken. Cook, stirring the garlic occasionally, until chicken is deeply browned on one side, 4 to 5 minutes. Turn chicken and cook for 1 to 2 minutes on the other side, just until no longer pink (the chicken will still be very raw inside). Transfer chicken to a plate but leave garlic in the pan.
Stir in scallion whites (save the greens for later) and a pinch of salt. Cook, stirring, until softened and lightly browned, 1 to 2 minutes. Stir in stock, greens, herbs, another pinch of salt and a drizzle of oil. Bring liquid to a simmer, tossing to wilt the greens (you might have to add the greens in batches, adding more as they wilt down).
When the greens are wilted, nestle chicken into skillet, browned side up, and pour in any juices from the chicken plate. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove pan from oven and transfer chicken to a plate.
If pan juices are watery, bring to a simmer over high heat and cook until thickened slightly. Add scallion greens, butter, lemon zest, and olives or capers (if using) to the pan, stirring until the butter melts. Squeeze in a little lemon juice, then taste and add more salt and lemon juice if needed. Return chicken to the pan and toss with the saucy greens. Top with more herbs and serve.
Original recipe for NYT Cooking by Armando Rafael. Food Stylist: Simon Andrews.