Ingredients
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2¼ to 2½ pounds bone-in chicken thighs and drumsticks
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Fine sea salt or table salt and freshly ground black pepper
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¼teaspoon hot smoked paprika, plus more for serving (or use red-pepper flakes)
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3 tablespoons extra-virgin olive oil, more for serving
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1 cup sliced shallots, about 2 to 3 (or use red onion)
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3 garlic cloves, thinly sliced
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1 to 2 bunches sturdy greens, such as escarole, Swiss chard or kale, coarsely chopped (1 pound; about 10 to 12 cups)
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1 cup coarsely chopped cilantro or parsley
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1¼ cups chicken stock, plus more as needed
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½ cup pitted coarsely chopped Castelvetrano olives
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1 lemon, cut in half
Directions
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1
Done
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One hour to one day before sessionSeason chicken all over with ½ teaspoon salt, several grinds of black pepper and the paprika. |
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2
Done
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In a large, heavy-bottomed skillet, heat oil over medium-high. Add shallots and a pinch of salt, and cook until pale golden brown all over, 5 to 7 minutes. |
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3
Done
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Add chicken to the skillet and let sear until it browns lightly on both sides and the onions turn a shade or two darker, 8 to 10 minutes. Transfer chicken to a plate, leaving the shallots in the pan. |
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4
Done
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Add garlic to the pan and cook until fragrant, 1 minute more. |
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5
Done
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Add chopped greens, cilantro and another ¼ teaspoon salt to the pan, and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Cook until they have just started to wilt, about 2 minutes. |
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6
Done
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Add the chicken and any juices on the plate to the skillet with the greens. Pour in enough of the chicken stock to come halfway up the chicken. |
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7
Done
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Bring liquid to a gentle simmer. Partly cover and allow the chicken to finish cooking through, 25 to 35 minutes. Add more stock as needed to keep the greens tender and moist. |
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8
Done
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Stir in olives and cook uncovered until they are warmed through, about 1 minute more. |
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9
Done
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Squeeze one lemon half over everything, then taste greens, and add more salt or lemon juice if needed. |
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10
Done
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Serve topped with flaky salt, a drizzle of extra-virgin olive oil and more smoked paprika. |
