Pan-Rendered Chicken Thighs & Saffron Potatoes

This dish started with a chef I watched build a bouillabaisse. He simmered potatoes separately in saffron water and called them "Saffron Jewels." The potatoes came out this deep, golden yellow, stained all the way through. I couldn't stop thinking about it.

I didn't want to make bouillabaisse. I wanted those potatoes next to chicken. So I paired them with bone-in thighs from Harrison's Poultry Farm and braised kale instead of spinach, because kale holds its structure and doesn't turn to mush in the liquid.

Ingredients

The Chicken

• 4 bone-in, skin-on chicken thighs
• Kosher salt and black pepper

Saffron Potatoes

• 1 lb baby Yukon Gold potatoes, halved
• 1 teaspoon high-quality saffron threads
• Salt

The Braise

• 2 shallots, sliced thin
• 2-inch knob fresh ginger, minced
• 3 cloves garlic, pressed
• 1 cup dry white wine
• 2 cups homemade chicken stock

Greens

• 1 bunch fresh kale, stems removed, torn
• 2 heirloom carrots, bias-cut

The Cook

The Potatoes (Start Here)

Put the potatoes in a pot of cold, salted water with the saffron. Bring to a simmer and cook until fork-tender, about 15 minutes. You want to cook these separately so the starch doesn't cloud your braising liquid and the saffron stains the potatoes evenly, all the way through. Drain and set aside.

Cold-Start the Chicken

Place the thighs skin-side down in a cold, dry skillet. Turn the heat to medium-low. Walk away for 10-12 minutes. The fat renders slowly, the skin gets glass-crispy, and you don't need to add any oil because the chicken makes its own.

When the skin is deep golden and the fat has rendered, flip and sear the meat side for 3-4 minutes. Remove the chicken and set aside.

Build the Broth

In the same pan, in that rendered chicken fat, sauté the garlic and shallots until soft. Add the ginger, cook for 30 seconds until it smells like something. Deglaze with the white wine, scraping up all the fond from the bottom. Let it reduce by half.

Add the chicken stock. Return the thighs to the pan, skin-side up (keep the skin above the liquid so it stays crispy). Cover loosely and braise for 20 minutes until the chicken hits 175F internally.

Finish

Pull the chicken out. Strain the braising liquid into a clean pan and reduce by one-third. It should coat the back of a spoon.

Wilt the kale in the remaining pan with the carrots for 2-3 minutes. Season.

Plate

Bed of kale and carrots. Chicken thigh on top. Saffron potatoes around. Pour the reduced sauce around the chicken, not over it. You spent all that time getting the skin crispy. Don't drown it.