The Secret to Crispy Chicken Thighs and Tender Greens | Andy Baraghani | NYT Cooking

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Andy Baraghani shows us how to make his crispy chicken thighs with melty leeks and peas. It’s the kind of dish you make when all the pretty greens finally show up at the market and you want something light but still deeply satisfying. It all happens in one skillet, which means the vegetables pick up the savory bits left behind by the chicken.

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