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Skillet-Braised Chicken With Greens And Olives

Skillet-Braised Chicken With Greens And Olives

Braising chicken and greens together in a skillet enhances both the meat and vegetables. The chicken skin crisps and releases savory fat, infusing the greens with flavor, while the greens keep the chicken tender. The result is juicy meat paired with rich, silky greens. Lemon juice and olives add brightness and acidity. Serve with crusty bread or mashed potatoes to soak up the flavorful juices.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 2 ¼ to 2 ½ pounds bone-in chicken thighs and drumsticks
  • Fine sea salt or table salt and freshly ground black pepper
  • ¼ teaspoon hot smoked paprika plus more for serving (or use red-pepper flakes)
  • 3 tablespoons extra-virgin olive oil more for serving
  • 1 cup sliced shallots about 2 to 3 (or use red onion)
  • 3 garlic cloves thinly sliced
  • 1 to 2 bunches sturdy greens such as escarole, Swiss chard or kale, coarsely chopped (1 pound; about 10 to 12 cups)
  • 1 cup coarsely chopped cilantro or parsley
  • 1 ¼ cups chicken stock plus more as needed
  • ½ cup pitted coarsely chopped Castelvetrano olives
  • 1 lemon halved
  • Flaky salt for serving (optional)

Instructions
 

  • Season the chicken thoroughly with ½ teaspoon of salt, several grinds of black pepper, and paprika.
  • In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the shallots and a pinch of salt, and cook until they are pale golden brown all over, about 5 to 7 minutes.
  • Add the seasoned chicken to the skillet and sear until it browns lightly on both sides and the shallots darken by a shade or two, approximately 8 to 10 minutes. Transfer the chicken to a plate, leaving the shallots in the pan.
  • Add the garlic to the pan and cook until fragrant, about 1 minute. Stir in the chopped greens, cilantro, and an additional ¼ teaspoon of salt, tossing to coat them in the residual chicken fat. Although it may appear to be a large quantity of greens, they will reduce in volume as they cook. Cook until the greens just begin to wilt, around 2 minutes.
  • Return the chicken and any accumulated juices from the plate to the skillet with the greens. Pour in enough chicken stock to reach halfway up the sides of the chicken pieces. Bring the liquid to a gentle simmer, partially cover the skillet, and allow the chicken to cook through, about 25 to 35 minutes. Add more stock as needed to keep the greens tender and moist.
  • Stir in the olives and cook uncovered until they are warmed through, about 1 minute. Squeeze half a lemon over the entire dish, then taste the greens and adjust the seasoning with more salt or lemon juice if desired. Serve the dish topped with flaky salt, a drizzle of extra-virgin olive oil, and an extra sprinkle of smoked paprika.