Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
Herby skillet chicken with greens. Spring asserts itself in this new skillet dinner from Melissa Clark. Food styled by Simon Andrews. If the overabundance of root vegetables like sunchokes, black radishes and kohlrabies the size of my head is the late-winter scourge of my CSA, the steady supply of braising greens is its redemption. No matter how many bunches of curly kale, sturdy collard greens and steely chard arrive each week, there’s always a place on my table for their floppy, verdant magic.
I chose boneless, skinless thighs because they’re forgiving and cook quickly. But bone-in, skin-on thighs are a great alternative, provided you add about 10 minutes to the roasting time. Chicken breasts — either bone-in or boneless — will also work well. Boneless breasts have a narrow window of being done but not overdone, usually about 5 to 7 minutes less than boneless thighs, so watch them carefully. In any case, you’ve got options.
Serve this skillet meal alongside something that will capture all the savory, schmaltzy sauce — crusty bread, rice or noodles. Or you could pop a pan of root vegetables into the oven to roast along with the chicken. If they’re going to keep arriving, we may as well give them a chance to shine.In this easy skillet meal, seared boneless chicken thighs are nestled on a bed of herbs, browned whole garlic cloves and greens before the pan is popped into the oven to roast until golden.
5. 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.
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