Crispy Skin Chicken Thighs with Braised Endive and Spinach
Crisp, golden bone-in chicken thighs served over tender braised Belgian endive and wilted spinach. A deeply savory, low-carb dinner crafted without any added sugar or soy.
Prep
10 min
Cook
25 min
Total
35 min
Makes
1 serving
Created together. Shared with you.
Made by Kerri + Lila
Kerri created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Knife and cutting board
Time saver
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or skillet at 375°F (190°C) to crisp the skin again.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat a dry heavy skillet or cast-iron…
- 01
Heat a dry heavy skillet or cast-iron…
Heat a dry heavy skillet or cast-iron pan over medium heat for 2 minutes.
Allow: 2 minutes
Tap card to mark done - 02
Season 1 bone-in skin-on chicken thigh generously…
Season 1 bone-in skin-on chicken thigh generously with salt and black pepper on both sides.
Tap card to mark done - 03
Place the chicken thigh skin-side down in…
Place the chicken thigh skin-side down in the skillet over medium heat and cook without moving for 12 to 14 minutes, until the skin turns deep golden brown and rendered fat coats the skillet.
Look for: the skin turns deep golden brown and rendered fat coats the skillet
Tap card to mark done - 04
Flip the chicken thigh and cook for…
Flip the chicken thigh and cook for another 8 to 10 minutes until the internal temperature reaches 165°F (74°C), then transfer to a plate to rest for 5 minutes.
Look for: the internal temperature reaches 165°F (74°C), then transfer to a plate to rest for 5 minutes
Tap card to mark done - 05
Leave 1 tbsp of rendered chicken fat…
Leave 1 tbsp of rendered chicken fat in the skillet over medium heat (pour off any excess) and add 2 minced garlic cloves and 1 halved Belgian endive cut-side down.
Tap card to mark done - 06
Sear the endive cut-side down for 3…
Sear the endive cut-side down for 3 to 4 minutes until golden, then turn over and toss in 2 cups of fresh spinach and 1 tbsp of lemon juice.
Look for: golden, then turn over and toss in 2 cups of fresh spinach and 1 tbsp of lemon juice
Tap card to mark done - 07
Stir the greens for 1 to 2…
Stir the greens for 1 to 2 minutes until the spinach is just wilted and tender.
Look for: the spinach is just wilted and tender
Tap card to mark done - 08
Plate the braised endive and spinach
Plate the braised endive and spinach, top with the crispy chicken thigh, and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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