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.<\/p>\n
Preheat the oven to 400\u02daF.<\/p>\n
Trim and season the chicken thighs: <\/strong>With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs<\/strong>. Sprinkle salt<\/strong> and pepper<\/strong> on both sides.<\/p>\n Prep the chard stalks and leaves: <\/strong>Tear or cut the stalks from the leaves. Cut the stalks<\/strong> into 1-inch pieces. Slice the leaves<\/strong> into 2-inch-wide strips. Keep the stalks<\/strong> and leaves<\/strong> separate.<\/p>\n Brown the chicken and par-cook the potatoes and carrots: <\/strong> In a large (12- to 13-inch) ovenproof skillet (NOT<\/strong> cast iron) set over medium-high heat, add the oil<\/strong>. Once the oil<\/strong> shimmers, add the chicken<\/strong> with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it, or until the skin lightly browns.<\/p>\n Transfer to a plate. (If the chicken<\/strong> doesn\u2019t fit in one skillet, cook in batches, or use two smaller skillets and divide the ingredients between them.)<\/p>\n Add the potatoes<\/strong> and carrots<\/strong> to the skillet and cook for 5 minutes, or until they brown lightly.<\/p>\n Prep the braising liquid: <\/strong>In a bowl or measuring cup, whisk the chicken<\/strong> stock<\/strong>, mustard<\/strong>, and lemon<\/strong> zest<\/strong> to combine.<\/p>\n Braise the chicken: <\/strong>Add the chard stalks<\/strong>, smashed garlic<\/strong> and braising liquid<\/strong> to the skillet with the vegetables<\/strong>. Set the chicken<\/strong> pieces on top and sprinkle with the thyme.<\/strong><\/p>\n Transfer to the oven: <\/strong> Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken<\/strong> is cooked through and the vegetables<\/strong> are tender. Remove the pan from the oven.<\/p>\n Add the chard leaves: <\/strong>Transfer the chicken thighs<\/strong> to a plate. Taste the broth and add more salt,<\/strong> if you like. Set the skillet over high heat and bring the liquid to a boil. Stir the chard leaves<\/strong> into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves<\/strong>.<\/p>\n Serve: <\/strong>Set the chicken<\/strong> on top of the vegetables.<\/strong> Squeeze the lemon<\/strong> over the chicken<\/strong> and sprinkle with the parsley.<\/strong> Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.<\/p>\n","protected":false},"excerpt":{"rendered":" with Potatoes, Carrots, and Greens Yield: 2 Servings Simply Recipes 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. 4bone-in, skin-on, chicken thighs (24 oz) \u00bctsp salt \u215btsp pepper 1TBS olive oil 12oz Yukon Gold potatoes, cut into 1-inch chunks 6oz baby carrots 2whole, unpeeled cloves garlic, smashed with the flat…<\/p>\n