In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread — it's perfect to sop up this brothy braise.
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|Serving Size: 1 serving (372g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 90 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 146.6mg||45 %|
|Sodium 541.4mg||19 %|
|Potassium 639.8mg||17 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.7g|
|Protein 38.4g||55 %|
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Calories per serving: 300
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