Chicken in Ancho Sauce with Potatoes and Greens

serves 4

total time: about 2 hours

Ingredients

1 1/2 tablespoons vegetable or olive oil

a 2 1/2–3-pound chicken, cut into quarters

1 medium white onion, sliced 1/4 inch thick

Avocado, sliced for garnish

For the Sauce

8 garlic cloves, unpeeled

8 medium (about 4 ounces total) dried ancho chiles, stemmed and seeded

1 1/2 teaspoons dried oregano, preferably Mexican

1/2 teaspoon black pepper, preferably freshly ground

1/8 teaspoon cumin seeds, preferably freshly ground

a scant 1/4 teaspoon cloves, preferably freshly ground

2 2/3 cups chicken broth, plus a little more if necessary

1 1/2 tablespoons cider vinegar

8 small (about 1 lb) boiling potatoes, halved

4 cups sliced (1/2-inch slices), full flavored greens (choose chard, beet or turnip tops, lamb’s quarters, collards or the like), well rinsed

salt, about 1 1/4 teaspoons, depending on the saltiness of the broth

Directions

Sweet-and-Spicy Ancho Seasoning Paste: Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally until soft (they’ll blacken in spots), about 15 minutes; cool and peel.

While the garlic is roasting, toast the chiles on another side of the griddle or skillet; 1 to 2 at a time, open them flat and press down to toast the other side. The color will change slightly and they may give off a wisp of smoke. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.

While the chiles are soaking in the hot water, brown the chicken and onions. Heat the oil in a medium to large pot over medium-high heat. Pat the chicken dry, then brown in a single uncrowded layer (in batches if necessary), about 4 minutes per side. Remove the chicken to a plate.

Reduce heat to medium, add onion and fry until soft and richly browned, about 10 minutes. Set aside.

The sauce: Combine the oregano, black pepper, cumin and cloves in a food processor or blender along with the drained chiles, garlic, and 2/3 cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. Press through a medium-mesh strainer into a bowl.

Return the chicken-browning pot to medium-high heat and, when very hot, add the ancho chile seasoning. Cook, stirring until thickened and noticeably darker, about 5 minutes, then stir in the remaining 2 cups broth and the vinegar. Simmer for 15 minutes, stirring occasionally.

Finishing the dish: Add the chicken thigh and leg quarters and the potatoes to the sauce. Partially cover and simmer over medium-low for 15 minutes. Stir in the greens and add the chicken breasts. Partially cover and simmer until the chicken is cooked through, about 20 minutes. Use a slotted spoon to transfer the chicken to a warm, deep serving platter.

Bring the sauce and vegetables to a boil over medium to medium-high heat and reduce until the mixture reaches a medium consistency, about 5 minutes. Season with salt.

NOTE: The potatoes may take their time cooking thoroughly. To cut cooking time, steam the potatoes for 30 minutes before adding them to the pot to finish.

Ladle the sauce over the chicken, arranging the greens and potatoes around the edges. Strew the onion rings over the vegetables, garnish with avocado, and you are ready to serve.