Skillet Chicken Thighs with Schmaltzy, Vinegary Radishes

Instructions

Set a large cast-iron or nonstick skillet over medium heat. Pat the chicken thighs dry with paper towel and sprinkle all over with salt and pepper.

Add the thighs, skin-side down, to the skillet. Cook, adjusting the heat as needed so the skin doesn't brown too fast, until it's deeply golden brown and crispy, 15 to 25 minutes.

While the chicken is cooking, use a knife to lop the greens off the radishes. Wash and dry the greens and set aside. Wash and dry the radishes, then halve them lengthwise (or quarter if they're large).

Flip the chicken and set a timer for 5 minutes. When that goes off, push the chicken to the perimeter and add the radishes. Sprinkle with 1/4 teaspoon salt and toss radishes in the fat. Cook until the radishes are tender and starting to brown, and the chicken is cooked through to an internal temperature of 165°F (75°C), about 15 minutes more. (It's ok if the internal temperature is a little higher; thighs are resilient.)

Transfer the chicken to a plate. Add the radish greens to the skillet and toss until they start to wilt, 1 minute or less. Turn off the heat, then stir in the vinegar. Nestle the chicken on top and serve.

Mains