Recipe of the week
A simple chicken recipe
You need only a skillet and a blender to make this simple dish, “one of my favorite quick suppers,” said Ben Mims in the Los Angeles Times. For the braising, any sauce can work, but I adapted my salsa verde to use spring onions from my farmers market. When they’re not in season, use scallions instead.
Chicken thighs braised in spring onion salsa verde
8 oz spring onions (about 3)
½ cup cilantro leaves and stems
½ cup white wine
2 garlic cloves
1 serrano chile, seeded
4 bone-in, skin-on chicken thighs
¼ cup crumbled queso fresco
sliced avocado and lime wedges, for serving
• Rinse and dry spring onions. Peel off outer layers and trim off woody tips. Thinly slice white and green parts, reserving a small handful of each. Place rest in a blender or food processor, along with cilantro, wine, ¾ tsp kosher salt, ½ tsp black pepper, garlic, and serrano chile. Blend until very smooth, about 30 seconds.
• Heat oven to 425. Season chicken thighs with salt and pepper. Place thighs skin side down in a single layer in an ovenproof skillet set over medium-high heat. Once skins start sizzling, continue cooking until well-browned, 6 to 8 minutes. Flip onto a plate skin side up and pour off fat from skillet. Add spring onion salsa verde to pan and bring to a boil. Return thighs to skillet skin side up, then place in oven. Braise until skin is crisp and salsa is slightly reduced, about 25 minutes.
• Remove skillet from oven. Sprinkle chicken with queso fresco and reserved onions. Bring to table with avocado and lime and bread, tortillas, or rice. Serves 4. ■