Name: Spicy Chicken and Broccolini
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound broccolini, trimmed; 3 tablespoons olive oil; 1/2 teaspoon red pepper flakes; 1 tablespoon minced fresh parsley leaves; 1 1/2 pounds bone-in chicken thighs, trimmed; Salt and pepper; 2 garlic cloves, minced

Why This Recipe Works

Crisp, well-rendered skin can be a tall order for fatty chicken thighs. We tackle the challenge by browning the chicken, skin side down, over medium-high heat and then finishing it over a gentler medium heat, covered. The skin slowly renders as the chicken cooks through, leaving behind a little fat for sautéing our broccolini.

Instructions

Place broccolini in bowl, cover, and microwave until nearly tender, about 5 minutes; set aside. Microwave oil and pepper flakes in bowl until fragrant, about 1 minute. Combine 2 tablespoons pepper oil and parsley in bowl.

Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon pepper oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 175 degrees, 15 to 18 minutes. Transfer chicken to platter and tent loosely with foil.

Pour off all but 1 tablespoon fat from skillet. Add broccolini and cook over medium-high heat until lightly browned and tender, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Drizzle parsley-pepper oil over chicken and serve with broccolini.