Skillet Chicken Thighs with Potatoes, Carrots, and Greens
https://ift.tt/3bDKval Crispy skillet chicken is cooked in a flavorful lemon broth and served on a bed of Swiss chard, potatoes, and carrots. This bistro-style oven braised chicken with vegetables has everything you love about cozy comfort food. Photography Credit: Sally Vargas While strictly speaking this is not a French dish, it has all the characteristics of a warm and cozy meal you could imagine having at a local corner café in France. If you can’t travel, you might as well eat like you are! This bistro-style crispy chicken is braised with carrots, potatoes, and, for good measure, greens in a mustard and lemon seasoned chicken broth. It all comes together easily in a skillet and adds up to a satisfying, flavorful meal. THE BONUS TO BRAISING CHICKENBraising is one way to cook meat with moist heat. It cooks food gently, keeps it from drying out, and requires only a small amount of liquid in the pan. Stewing, on the other hand, contains a lot more liquid, enough to submerge the meat. The real bonus here, though, is that the small amount of braising liquid on the bottom of the skillet allows the chicken skin to become crisp in the oven, while the vegetables cook in the juices. The liquid in the skillet creates a kind of flavor exchange—the vegetables give the broth extra richness, and the chicken permeates the vegetables. WINNER, WINNER SKILLET DINNERAfter you brown the chicken on one side, set it aside on a plate and give the potatoes and carrots a head start. Return the chicken to the pan with the stock and pop it in the oven for half an hour or so. The chicken takes another turn on a clean plate while you cook the chard leaves in the pan on top of the stove. Finally, set the chicken atop the vegetables and serve with a squeeze of lemon. WAYS TO ADAPT THIS RECIPEWhen it comes to cooking, you can always find ways to tweak recipes.
HOW TO PREPARE THIS DISH AHEAD OF TIMEI recommend cooking this dish all the way through, cooling it, then freezing it to reheat at a later date. This is a perfect make and reheat meal if you’re caring for someone or bringing a dish to friend who may not need to eat it now but could reheat it later. Although you could safely freeze this for up to four months, two months is optimal for preserving good flavor and texture.
MORE CHICKEN SKILLET DINNERSSkillet Chicken Thighs with Potatoes, Carrots, and Greens RecipeIngredients
Special equipment:Method1 Preheat the oven: Preheat the oven to 400˚F. 2 Trim and season the chicken thighs: With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides. 3 Prep the chard stalks and leaves: Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate. 4 Brown the chicken and par-cook the potatoes and carrots: In a large (12- to 13-inch) ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it, or until the skin lightly browns. Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches or use two smaller skillets and divide the ingredients between them.) Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly. 5 Prep the braising liquid: In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine. 6 Braise the chicken: Add the chard stalks, smashed garlic and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with the thyme. 7 Transfer to the oven: Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven. 8 Add the chard leaves: Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil. Stir the chard leaves into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves. 9 Serve: Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley. Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA March 29, 2020 at 06:09PM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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