Chicken Thighs Braised in Spring Onion Salsa Verde Recipe - Los Angeles Times

Ingredients

• 8 ounces spring onions (about 3), baby leeks (about 6) or scallions (about 20)
• 1/2 cup loosely-packed cilantro leaves and soft stems
• 1/2 cup white wine
• Kosher salt and freshly ground black pepper
• 2 almond-size garlic cloves
• 1 serrano chile, seeds removed (or leave them if you want a spicier sauce)
• 4 (6- to 8-ounce) bone-in, skin-on chicken thighs
• 1/4 cup crumbled queso fresco or cotija
• Sliced avocado, lime wedges, and bread, tortillas or rice, for serving