Cover the skillet (foil works well if you don't have a lid). Turn the heat to medium-low and turn the chicken skin side up. Set the skillet over medium heat and cook the chicken for 8 to 10 minutes, or until the skin is lightly browned. Lay the pieces in a deep 12-inch skillet skin side down (the skillet is cold at this point). Add the chicken and stir well to coat it all over. In a bowl large enough to hold the chicken thighs, combine the olive oil, vinegar or splash of wine, cumin, paprika, red pepper, thyme, salt, black pepper, and garlic.Ģ. Tablespoons chopped fresh parsley (for garnish)ġ. Small cauliflower (or 1/2 large cauliflower), cut into 1-inch thick wedges, slabs, or chunksĬup white wine, beer, chicken stock, cream, orange juice, or water (for deglazing)Ĭan (about 8 ounces) chickpeas, drained but save 3 tablespoons liquid from the can Large bone-in, skin-on chicken thighs (1 pound total) Teaspoon crushed red pepper, or more to tasteĬloves garlic, gently crushed (but left whole) Tablespoon cider vinegar or splash of white wine Once everything is plated (this recipe serves two, but you can double it easily and cook it on a sheet pan in a 400-degree oven), scrub out your skillet immediately, so that that's done before you sit down. To round out the dish and turn it into dinner, add cooked chickpeas to the skillet at the end. Starting with a cold skillet, and setting the marinated chicken in it skin side down, will help prevent the skin from scorching, and allow plenty of fat to render into the pan. Note that the skillet doesn't need to be preheated. This one-pan-wonder will keep it cozy on a chilly spring night. Deeply flavorful chicken, spiced cauliflower, tender onions, and a perfumed kitchen.
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