Braised chicken thighs and other weeknight possibilities – The Denver Post

Please take care of yourself and others. If that includes cooking, then I hope that these five weeknight recipes, which are nourishing and relatively easy to make, will help you through.

1. Braised Chicken Thighs With Greens and Olives

Chicken breasts can overcook in a flash. Chicken thighs are more forgiving, making them great for distracted cooks; the braising technique in this recipe by Colu Henry is better still. Dinner will be a little brothy, like a stew, and very good with a hunk of bread.

Yield: 4 servings

Total time: 40 minutes


  • 1 1/2 pounds bone-in, skin-on chicken thighs
  • Kosher salt and black pepper
  • 2 tablespoons grapeseed or canola oil
  • 1/2 red onion or 2 to 3 medium shallots, thinly sliced (about 1 cup)
  • 2 garlic cloves, thinly sliced
  • Pinch of red-pepper flakes (optional)
  • 1 to 2 bunches sturdy greens, such as dandelion, escarole, Swiss chard or kale, roughly chopped (about 8 cups)
  • 1 1/2 cups chicken stock, plus more as needed
  • 1/3 cup green olives, pitted and roughly chopped
  • 2 tablespoons raisins
  • 2 tablespoons finely chopped Italian parsley (optional)
  • Flaky salt, for serving (optional)


1. Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.

2. Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.

3. Add chopped greens 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. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.

4. Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.

2. Toasted Coconut Rice With Bok Choy and Fried Eggs

Eggs and rice are a staple combination. This recipe by Genevieve Ko, the cooking editor for the Los Angeles Times, calls for toasting the rice and drizzling the vegetables with coconut oil, which enriches the dish and adds great flavor.

Yield: 4 servings

Total time: 30 minutes


  • 4 large eggs
  • 3 tablespoons coconut oil
  • 2 cups jasmine or other medium-grain rice (12 ounces), rinsed and drained
  • Kosher salt
  • 8 ounces bok choy
  • 6 ounces green beans
  • Toasted sesame seeds, soy sauce and Sriracha, for serving