© Tara Fisher
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4

This aromatic chicken cooked with arugula, watercress and romaine lettuce makes a great one-skillet meal. Slideshow: Great One-Pan Meals

How to Make It

Step 1    

Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil over high heat. Season the chicken with salt and pepper and cook skin side up until browned, about 8 minutes. Transfer the chicken to a platter; pour off most of the fat in the skillet.

Step 2    

Add the arugula, romaine, watercress, leek, tarragon and caraway seeds to the skillet and cook, tossing, until slightly wilted, 2 minutes. Add the wine and bring to a boil. Cook until reduced by half, 5 minutes. Stir in the broth and crème fraîche.

Step 3    

Nestle the chicken thighs into the greens, skin side up. Transfer the skillet to the middle of the oven and roast for 30 minutes, until the chicken is cooked through. Turn on the broiler and broil the chicken for 5 minutes, until the skin is golden. Serve the chicken and greens with rice.

Suggested Pairing

Lively Spanish Verdejo.

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