Chicken Chile Verde
I have no idea why I don’t use a slow cooker more often, since I’m always glad I can put everything in at night or before work, and let it do its magic. If you don’t have a slow cooker, bake the chicken in a covered stockpot or Dutch oven for 1 to 11/2 hours at 350°F [175°C]. If you are sensitive to nightshades, you could substitute chimichurri (see page 56) for the salsa verde.
- 8 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1/2 cup chicken or vegetable stock
- 2 cups salsa verde
Rinse the chicken thighs and pat dry with paper towels. Season generously on both sides with salt and pepper.
In a large sauté pan over medium-high heat, warm the olive oil until just smoking. Working in batches, add the chicken thighs skin-side down and cook until the skin is golden brown and very crispy, 5 to 6 minutes. Turn, cooking the other side for 3 to 4 minutes, then transfer the chicken to a plate.
Once all the chicken thighs have been seared, pour off any accumulated fat and return the pan to medium-high heat. Add the chicken stock and salsa verde and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour the mixture into a slow cooker and nestle the chicken thighs on top. Cover and cook until the chicken is fork-tender, about 2 hours on the high setting or about 4 hours on the low setting. Skim any excess fat off the surface before serving.