Skillet Chicken with Escarole
Total: 40 min
Active: 25 min
Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving
- Calories 540
- Total Fat 37 grams
- Saturated Fat 11 grams
- Cholesterol 229 milligrams
- Sodium 779 milligrams
- Carbohydrates 8 grams
- Dietary Fiber 6 grams
- Protein 41 grams
- Sugar 1 grams
Ingredients
- 3 tablespoons extra-virgin olive oil
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 large head escarole
- 4 cloves garlic
- 4 sprigs thyme
- 1 cup low-sodium chicken broth
- 3 tablespoons capers in brine, drained
- 1 tablespoon unsalted butter
- Juice of 1/2 lemon
- Chopped fresh parsley, for topping
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Instructions
- Crisp the chicken: Preheat the oven to 450 degrees F. Heat the olive oil in a large oven-safe skillet over medium-high. Season chicken generously with salt and pepper, then sear skin-side down until golden and irresistible, about 10 minutes. Flip, then roast in the oven until juicy and cooked through, 10 to 12 minutes.
- Prep the escarole: While chicken roasts, trim, tear into bite-size pieces, and rinse the escarole. Thinly slice the garlicget ready for that aromatic magic.
- Build the flavor bomb: Transfer chicken to a plate and pour off all but 3 tablespoons fat. Over medium-high heat, saut garlic until golden, 1 minute. Toss in half the escarole to wilt, then the restseason with salt and pepper. Add thyme and broth; simmer until reduced by half, about 3 minutes. Stir in capers, butter, and lemon juice; swirl to melt butter. Discard thyme.
- Serve and wow: Plate chicken with escarole, sprinkle with parsley, and dig into this one-pan wonder that turns simple ingredients into a cozy, flavor-packed feast.
Photograph by Ralph Smith
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