Serves 4
Jacques Pépin offers an ingenious saute method in this chicken thigh dish. He makes slits on the flesh side of the thighs along the bones so they cook faster, then sets them skin side down in a dry nonstick skillet. After 20 minutes in a covered pan, they release the fat under the skin and brown it. He adds spinach to the skillet of drippings for a quick, remarkably good, dinner. Pépin uses a 9-inch skillet to cook two large thighs (his recipe in ''The Art of Jacques Pépin'' serves two); for best results here, use two skillets for four thighs, to serve four.
4
large chicken thighs (about 8 ounces each)
1
teaspoon salt, or more to taste
1
teaspoon black pepper, or more to taste
1
clove garlic, finely chopped
16
ounces baby spinach
¼
cup water
1. Set the thighs, skin side down, on a cutting board. With the tip if a knife, cut a slit in the flesh along each side of the bone about 1/2-inch deep. Sprinkle both sides of the chicken with 1/2 teaspoon of the salt and pepper.
2. In two 9-inch nonstick skillets, place 2 thighs in each skillet. Cook on high heat, uncovered, for 3 minutes, or until some of the fat begins to render and the skillet is hot. Cover the pan and turn the heat to low. Continue cooking, without disturbing, for 20 to 25 minutes, or until the skin is golden and a meat thermometer inserted into the thickest part of a thigh registers 170 to 175 degrees.
3. Transfer the chicken to a plate, skin side up.
4. Add the garlic to the pans and cook, shaking the pans, for 10 seconds. Divide the spinach, water, and remaining 1/2 teaspoon salt and pepper between the pans. Cook, turning with tongs, for 2 to 3 minutes, or until most of the water has evaporated.
5. Transfer the spinach to a platter, top with the chicken.
Sheryl Julian. Adapted from ‘‘The Art of Jacques Pépin’’
Serves 4
Jacques Pépin offers an ingenious saute method in this chicken thigh dish. He makes slits on the flesh side of the thighs along the bones so they cook faster, then sets them skin side down in a dry nonstick skillet. After 20 minutes in a covered pan, they release the fat under the skin and brown it. He adds spinach to the skillet of drippings for a quick, remarkably good, dinner. Pépin uses a 9-inch skillet to cook two large thighs (his recipe in ''The Art of Jacques Pépin'' serves two); for best results here, use two skillets for four thighs, to serve four.
| 4 | large chicken thighs (about 8 ounces each) |
| 1 | teaspoon salt, or more to taste |
| 1 | teaspoon black pepper, or more to taste |
| 1 | clove garlic, finely chopped |
| 16 | ounces baby spinach |
| ¼ | cup water |
1. Set the thighs, skin side down, on a cutting board. With the tip if a knife, cut a slit in the flesh along each side of the bone about 1/2-inch deep. Sprinkle both sides of the chicken with 1/2 teaspoon of the salt and pepper.
2. In two 9-inch nonstick skillets, place 2 thighs in each skillet. Cook on high heat, uncovered, for 3 minutes, or until some of the fat begins to render and the skillet is hot. Cover the pan and turn the heat to low. Continue cooking, without disturbing, for 20 to 25 minutes, or until the skin is golden and a meat thermometer inserted into the thickest part of a thigh registers 170 to 175 degrees.
3. Transfer the chicken to a plate, skin side up.
4. Add the garlic to the pans and cook, shaking the pans, for 10 seconds. Divide the spinach, water, and remaining 1/2 teaspoon salt and pepper between the pans. Cook, turning with tongs, for 2 to 3 minutes, or until most of the water has evaporated.
5. Transfer the spinach to a platter, top with the chicken.