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
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\nPreheat 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. Sprinkle with salt and pepper on both sides.<\/p>\n Prep the chard stalks and leaves:<\/strong> 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.<\/p>\n Brown the chicken and par-cook the potatoes and carrots:<\/strong> 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.<\/p>\n Transfer to a plate. (If the chicken 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 and carrots 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 stock, mustard, and lemon zest to combine.<\/p>\n Braise the chicken:<\/strong> 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.<\/p>\n Transfer to the oven:<\/strong> 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.<\/p>\n Add the chard leaves:<\/strong> 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.<\/p>\n Serve:<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":" with Potatoes, Carrots, and Greens Yield: 4 Servings Adapted from: 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. 8bone-in, skin-on, chicken thighs \u00bdtsp salt \u215btsp pepper 2TBS olive oil 1\u00bdlb (about 4 medium) Yukon Gold potatoes, cut into 1-inch chunks 12oz baby carrots 3whole, unpeeled cloves garlic, smashed…<\/p>\n