Skillet Chicken with Spring Vegetables

Name: Skillet Chicken with Spring Vegetables
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 8 servings
Ingredients: 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

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Level: Easy

Total: 40 min
Active: 25 min

Yield: 4 to 8 servings

Level: Easy

Total: 40 min
Active: 25 min

Yield: 4 to 8 servings

Ingredients

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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

Directions

Special equipment:

a spice grinder

Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
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.
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!