October 1st 2024.
Recipe names are always changing and evolving. From the elaborate and extravagant names like "Beany Leeky Greens with Greeky Rampy Beans" to the simple and minimalist "roast chicken" or "tomato salad," there is no one set convention for naming recipes. Sometimes, less is enough to make a statement.
Even techniques in cooking have different names. What one cook may call a "chicken fricassee," another may call a "braise," and yet another may refer to it as a "chicken stew." Despite the different names, they all refer to the same method of browning meat in a pan and simmering it with vegetables in flavorful liquid until it becomes tender and succulent.
My latest recipe, Skillet-Braised Chicken with Greens and Olives, is named for its simplicity and the imagery it evokes. The word "braise" brings to mind a warm and cozy kitchen, with a bubbling pot on the stove and the fragrant aromas of onions and meat filling the air. Even though it may not be cold outside yet, my appetite is ready for this comforting dish.
The key to a successful chicken braise is to start by browning the meat. This allows the skin to become crispy and the fat to render, creating those delicious browned bits at the bottom of the pan that form the base of the sauce. Next, flavorful liquid is added, and while some chefs like James Beard suggest using veal or pig's foot, I prefer using stock for its convenience and ability to infuse the greens with flavor.
I recommend using bone-in thighs and legs for this recipe, as they are more forgiving. You can cook them for a little less time for a firmer and springier texture, or cook them longer until the meat falls off the bone. If you prefer using bone-in breasts, just be sure to watch them closely and remove them from the heat as soon as they are cooked through.
To finish the dish, I like to add olives and lemon for a pop of brightness and tanginess. This dish can be considered a one-pan meal or skillet dish, as it is all cooked in one skillet. But regardless of what you call it, the end result is a delicious and satisfying dinner that everyone will love.
Skillet-Braised Chicken with Greens and Olives is a perfect combination of tender chicken and flavorful greens. As the chicken cooks, the skin becomes crispy and the meat stays moist and juicy, thanks to the greens acting as a soft and moist bed. The greens themselves become silky and rich, providing a nice contrast to the meat. The addition of olives and lemon adds a burst of flavor and acidity to the dish, making it even more delicious. Serve it with some crusty bread or mashed potatoes to soak up all the delicious juices.
This recipe takes about an hour and 15 minutes to make, and yields four servings. So, gather your ingredients and get ready to enjoy this tasty and comforting meal. And don't forget to subscribe to our newsletter, In The Know, for more entertainment and food news delivered straight to your inbox. Happy cooking!
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