New York Times food columnist Melissa Clark has shared a delicious and simple recipe for skillet-braised chicken with greens that is perfect for a cozy dinner at home. This easy and hearty dish is sure to satisfy your cravings and warm you up on a chilly evening.
The recipe calls for chicken thighs and legs, which are browned in a skillet before being braised with greens such as kale or Swiss chard. The combination of tender chicken and earthy greens creates a comforting and nutritious meal that is perfect for the autumn season.
One of the best things about this recipe is its simplicity. With just a few ingredients and minimal preparation, you can have a flavorful and satisfying meal on the table in no time. The braising process allows the chicken to become incredibly tender and juicy, while infusing the greens with rich flavor.
Not only is this dish easy to make, but it is also highly versatile. You can easily customize the recipe to suit your preferences by adding herbs, spices, or other vegetables. This allows you to make the dish your own while still enjoying the delicious combination of chicken and greens.
Overall, Melissa Clark’s skillet-braised chicken with greens is a perfect choice for anyone looking for a quick and tasty dinner option. Its simplicity, versatility, and comforting flavors make it a standout recipe that is sure to become a regular favorite in your kitchen.
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Photo credit www.nytimes.com
