Ex­tra-crispy Chicken Thighs with Pota­toes and Chard

One-skil­let din­ners like this one make week­night cook­ing a breeze. Start­ing the chicken in a cold skil­let ren­ders fla­vor­ful fat that crisps up the chicken and pota­toes to golden per­fec­tion. Use a cast-iron skil­let; its even heat dis­tri­bu­tion de­liv­ers deli

Cooking Light - - Dinner Tonight Weeknight Mains -

Ac­tive: 30 min. To­tal: 30 min.

4 (8-oz.) bone-in, skin-on chicken thighs

Cook­ing spray

1/2 tsp. kosher salt

1 lb. small red pota­toes, halved 1 cup sliced leeks

(white parts only)

4 gar­lic cloves, smashed

4 cups chopped Swiss chard 1 Tbsp. Di­jon mus­tard

2 tsp. ap­ple cider vine­gar

1/2 tsp. crushed red pep­per

1. Pre­heat oven to 465ºf. Place chicken thighs, skin side down, in a large ca­st­iron skil­let lightly coated with cook­ing spray; sprin­kle salt over chicken. Ar­range pota­toes around chicken. Cook over medium, stir­ring pota­toes oc­ca­sion­ally, un­til chicken skin is browned and crisp, 14 to 16 min­utes.

2. Flip chicken thighs; place skil­let in oven. Bake at 465ºf un­til chicken is done, 8 to 10 min­utes. Trans­fer chicken and pota­toes to a plate, keep­ing as much of the drip­pings in the skil­let as pos­si­ble.

3. Add leeks and gar­lic to skil­let. Cook over medium-high, stir­ring of­ten, un­til fra­grant, 3 to 5 min­utes. Add Swiss chard, mus­tard, and vine­gar; cook just un­til wilted, 6 to 3 min­utes. Sprin­kle with crushed red pep­per. Serve with chicken and pota­toes.

SERVES 4 (serv­ing size: 1 chicken thigh, 3 oz. pota­toes, and 1 cup chard) Calo­ries 288; Fat 6g (sat 2g, un­sat 3g); Pro­tein 31g; Carb 26g; Fiber 2g; Sug­ars 1g (added sug­ars 0g); Sodium 548mg; Calc 5% DV; Potas­sium 11% DV

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