Post by Loupy on Jun 3, 2015 13:50:35 GMT -7
Braised Chicken Skillet
By Nic @ www.nibblesbynic.com/
This is a one-panner, braised chicken skillet dish! For all you fans of super moist and juicy chicken, (and who isn’t) with a delicious…and I mean outstanding seasoned skin, than this is the meal for you. I know…I do a lot of these types of chickens, but it is for a reason. Nothing gets a good sear and deep flavor more than the cast iron skillet. And, can we just talk about the potatoes for a quick sec? The intense effect from those chicken thighs “searing” right from the start, creates a rich savoriness that implodes in those spuds! Monday night dinner…say “HELLO!!!!”
Ingredients
2 tablespoon olive 0il, good quality
4 chicken thighs; skin left in tact
1 teaspoon paprika
1 teaspoon light adobe powder
1 teaspoon herbs de provence
8 cloves whole garlic cloves
1 yellow onion peeled and cut into wedges
12 small new potatoes scrubbed and dried
Kosher Salt
ground pepper
Directions
1.) Preheat the oven to 425 degrees and heat a 12-inch cast-iron skillet with 1 tablespoon olive oil.
2.) Position the chicken in the pan and sprinkle chicken with salt, pepper, Herb De Provence, paprika, and adobe powder.
Sear the chicken for about 2 minutes on each side and remove.
3.) Now toss the onions garlic and potatoes with remaining olive oil and seasoning.
Pour wine into pan and deglaze.
(Scraping off juicy bits to release the cooked flavors.)
Add flour and stir into a sauce.
Bring to a boil and let reduce a bit.
4.) Let the veggies sear until toasty stirring around (about 5 minutes).
Season with a bit more salt and pepper.
5.) Transfer the chicken back into the skillet and place it into the oven.
Bake for about 30 minutes or until skin looks golden and crisp with juices running clear.
(Save juices in pan and drizzle over chicken)
By Nic @ www.nibblesbynic.com/
This is a one-panner, braised chicken skillet dish! For all you fans of super moist and juicy chicken, (and who isn’t) with a delicious…and I mean outstanding seasoned skin, than this is the meal for you. I know…I do a lot of these types of chickens, but it is for a reason. Nothing gets a good sear and deep flavor more than the cast iron skillet. And, can we just talk about the potatoes for a quick sec? The intense effect from those chicken thighs “searing” right from the start, creates a rich savoriness that implodes in those spuds! Monday night dinner…say “HELLO!!!!”
Ingredients
2 tablespoon olive 0il, good quality
4 chicken thighs; skin left in tact
1 teaspoon paprika
1 teaspoon light adobe powder
1 teaspoon herbs de provence
8 cloves whole garlic cloves
1 yellow onion peeled and cut into wedges
12 small new potatoes scrubbed and dried
Kosher Salt
ground pepper
Directions
1.) Preheat the oven to 425 degrees and heat a 12-inch cast-iron skillet with 1 tablespoon olive oil.
2.) Position the chicken in the pan and sprinkle chicken with salt, pepper, Herb De Provence, paprika, and adobe powder.
Sear the chicken for about 2 minutes on each side and remove.
3.) Now toss the onions garlic and potatoes with remaining olive oil and seasoning.
Pour wine into pan and deglaze.
(Scraping off juicy bits to release the cooked flavors.)
Add flour and stir into a sauce.
Bring to a boil and let reduce a bit.
4.) Let the veggies sear until toasty stirring around (about 5 minutes).
Season with a bit more salt and pepper.
5.) Transfer the chicken back into the skillet and place it into the oven.
Bake for about 30 minutes or until skin looks golden and crisp with juices running clear.
(Save juices in pan and drizzle over chicken)
