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Ingredients
- 2 pounds bone-in skin-on chicken thighs (4 to 6 thighs) skin-on chicken thighs (4 to 6 thighs)
- kosher salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 small hot chili thinly sliced (such as jalapeño, fresno or serrano), or to taste
- 1 large bunch or head of hearty greens such as escarole, mustard greens or kale (about 6 ounces)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Instructions
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pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper.
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drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
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set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes.
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if you can’t stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
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flip the thighs over and swirl the chili into the rendered chicken fat.
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cook until the meat is cooked through, about 10 minutes.
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meanwhile, stem and tear the hearty greens into big bite-size pieces.
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in a big bowl, toss them with salt and pepper.
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transfer the chicken to serving plates, leaving the fat in the pan.
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off the heat, stir the honey and vinegar into the fat until the honey’s melted and everything’s combined.
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dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (feel free to eat the chili peppers or leave them behind.)
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serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.
