Name: Green-Chile Chicken Thighs with Arugula Salad
Yield: 6
Ingredients: 2 tbsp. unsalted butter -; 3 tbsp. New Mexican Hatch green-chile powder or other mild green-chile powder -; 1 tsp. ground coriander -; 1 tsp. dried oregano -; Salt and freshly ground pepper -; 12 chicken thighs on the bone -; 2 tbsp. coarsely chopped flat-leaf parsley -; 2 tbsp. fresh lemon juice -; 2 tbsp. extra-virgin olive oil -; 1/4 lb. baby arugula -; 2 tbsp. Cilantro leaves -; 1/2 lb. queso fresco or farmer cheese -; Creamy Grits -

Green-Chile Chicken Thighs with Arugula Salad

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Ingredients for - Green-Chile Chicken Thighs with Arugula Salad

1. 2 tbsp. unsalted butter -

2. 3 tbsp. New Mexican Hatch green-chile powder or other mild green-chile powder -

3. 1 tsp. ground coriander -

4. 1 tsp. dried oregano -

5. Salt and freshly ground pepper -

6. 12 chicken thighs on the bone -

7. 2 tbsp. coarsely chopped flat-leaf parsley -

8. 2 tbsp. fresh lemon juice -

9. 2 tbsp. extra-virgin olive oil -

10. 1/4 lb. baby arugula -

11. 2 tbsp. Cilantro leaves -

12. 1/2 lb. queso fresco or farmer cheese -

13. Creamy Grits -

How to cook deliciously - Green-Chile Chicken Thighs with Arugula Salad

1. Stage

Preheat the oven to 325 degrees F. Spread the butter in a medium roasting pan. In a small bowl, combine the chile powder, coriander and oregano with a generous pinch of salt and pepper. Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.

2. Stage

Transfer the chicken to the roasting pan, skin side down. Cover the chicken with foil and roast for 1 hour. Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced.

3. Stage

Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes, until the skin is golden and crisp. Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice. Season the pan juices with salt and pepper.

4. Stage

In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper. Add the arugula, cilantro and queso fresco and season with salt and pepper. Spoon the Creamy Grits into shallow bowls and top with the chicken thighs. Mound the salad alongside, drizzle the pan juices all around and serve.

5. Stage

Wine Recommendation: Oak fermentation adds weight to Kim Crawford's 2005 Marlborough Pinot Gris, a round, appley white with enough body to stand up to the bold-flavored chicken.