Skillet Chicken with Spring Vegetables

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 to 8 servings
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1 tablespoon coriander seeds

8 bone-in, skin-on chicken thighs 

Kosher salt and black pepper 

2 tablespoons canola or vegetable oil 

2 large leeks, white and pale green parts, thinly sliced 

4 cloves garlic, minced 

2 heads baby bok choy, sliced into quarters 

1/4 cup chopped fresh chives 


Special equipment:
a spice grinder
  1. Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
  2. Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
  3. After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!