Chicken thighs, arugula pair well


For those tired of chicken breasts, here's a change


May 12, 2004|By Joe Gray | Joe Gray,CHICAGO TRIBUNE

A good break from the ubiquitous deboned, skinned chicken breasts are thighs. They can do about anything breasts can do, but will cook faster and have a richer flavor.

This dish with chicken thighs can be cooked in one skillet and served in one bowl. When wilting the arugula, take care not to overcook. This green is tender and will lose all character if wilted as long as spinach. A little balsamic vinegar adds a lot of flavor, its sweetness complementing the chicken and the arugula. Cooking the onion just briefly allows it to keep its crunch, a nice contrast to the tender chicken.

A green salad would be redundant with this, but a dish of orange sections and julienne fennel bulb drizzled with a good olive oil and black pepper would go nicely.


Chicken thighs with onions and wilted arugula

Fennel bulb and orange salad

Crusty bread

Brownies with mango sorbet



Substitute other greens, such as spinach or Swiss chard, making sure to lengthen the wilting time.

Use white wine or a medium-body red instead of the vinegar; but if you do, leave out the orange juice.

The Chicago Tribune is a Tribune Publishing newspaper.

Chicken Thighs With Onions and Wilted Arugula

Preparation time: 10 minutes; cooking time: 35 minutes

Makes 4 servings

2 teaspoons olive oil

1 red onion, halved, sliced

8 chicken thighs, trimmed

1 teaspoon salt

freshly ground pepper

1/4 cup orange juice

3 tablespoons balsamic vinegar

1 bunch arugula (about 4 cups) or 1 bunch baby spinach, coarsely chopped

Heat oil in large skillet over medium-high heat; add onion. Cook until it begins to soften, about 4 minutes. Remove from skillet; keep warm.

Season chicken with salt and pepper; transfer to skillet. Cook, turning, until brown on both sides, about 4 minutes per side. Pour orange juice and vinegar over chicken. Cover; reduce heat to simmer. Cook until chicken is cooked through, about 20 minutes; remove chicken from skillet; keep warm.

Increase heat to high; add arugula to skillet. Cook, stirring, until the arugula just begins to wilt; about 2 minutes. Remove from heat. For each serving, place some arugula in a bowl; top with 2 chicken thighs. Top with onions.

Per serving: 365 calories; 22 grams fat; 6 grams saturated fat; 114 milligrams cholesterol; 6 grams carbohydrate; 33 grams protein; 687 milligrams sodium; 1 gram fiber

-- Analysis courtesy of Chicago Tribune

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