We're coming close to the season where turning on the oven in the kitchen sounds like the worst idea possible. This is why the cool nights of Spring are perfect for a skillet filled with comfort.
I'm going to be honest with you. I couldn't come up with the title of dish for the longest time. It's not a soup, it's not a roast and you toss it all in one skillet. Really, it's everything I love about food: simple to make, some meat, flavor filled northwest vegetables and a broth that's perfect to top rice with. So for now, I'm just calling this what it is. My friend Billy Shakespeare would agree that by any other name, it would still taste damn delicious.
If you're not wanting rice, serve with some biscuits instead. Then pop open some earthy and smooth red wine. Cause I sure did. Cheers.
Chicken & Veggies with Broth
About 4-6 servings
6 chicken thighs, boneless and skinless
2 cups kale, chopped
1 cup crimini mushrooms, sliced
1 cup brussel sprouts, halved
2-3 cups beef broth
2 onions, quartered
4 garlic cloves, sliced
4 Tablespoons butter
1 Tablespoon capers
1 teaspoon paprika
1 teaspoon dried herbs
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon gochugaru
- Turn oven to 400°F. Put the mushrooms, brussel sprouts and sliced garlic on the bottom of the skillet. Layer the chopped kale on top. Season with the dried herbs, about half of the salt and pepper. Top with capers.
- Cut away any unwanted fat off the chicken thighs, then lay them on top of the kale. Season with the rest of the salt and pepper and all of the paprika. Rub in the spices.
- Nestle in the onion pieces around the chicken.
- Slice the butter into chunks and put a pieces on top of the chicken and kale.
- Fill the skillet about ¾ of the way to the top with the beef broth, covering the mushrooms and brussel sprouts.
- Carefully put the skillet in the oven and bake at 400°F for 50 minutes.
- Transfer the chicken onto a plate and stir all of the vegetables together. Serve hot with rice or biscuits.