Green-Chile Chicken Thighs with Arugula Salad

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. 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. 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. 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. 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.