Saturday, September 17, 2011

Tuscan Chicken...

This recipe is one of my favorites. It's incredibly easy to make - preparation time is minimal - and you only mess up one skillet. It's hearty, filling, and reasonably healthy. Resist the urge to take the skin off the chicken. I know it's better for you, but come on - that crunchy skin is the best part!

Your dinner guests will be impressed because it looks way more complicated than it really is. Serve in the skillet - along with a salad, some crusty Italian bread, and a nice bottle of wine. Favoloso!


2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch


Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.

Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.

Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Enjoy! C

1 comment:

  1. This will be a PERFECT dish for my husband and me. One thing I've found since our boys left for college is how hard it is to cook just for the two of us.
    My plan for today was to go with our old stand-by, chili. Not after I read this! Can't wait to try it; thank you, Carol!!