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Mediterranean Chicken Skillet
4 people
00h 15
00h 30
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Ingredients and Method
Ingredients
- 6–8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, lightly crushed
- 1 bunch asparagus, trimmed and cut into thirds
- 1 cup cherry tomatoes
- ½ cup mixed olives (green and Kalamata)
- 1 tsp dried oregano or Italian seasoning
- Optional: ¼ cup chicken stock or white wine (for deglazing)
Method
- Season the chicken Pat the chicken thighs dry and season generously with salt and pepper.
- Sear Heat the olive oil in a large stainless steel skillet over medium-high heat. Place the chicken skin-side down and cook undisturbed for 6–8 minutes until the skin is golden and releases easily from the pan.
- Flip and add aromatics Turn the chicken over. Add the garlic and oregano to the pan and reduce heat to medium.
- Add vegetables Nestle the asparagus, cherry tomatoes, and olives around the chicken. Cover loosely and cook for 15–18 minutes, stirring the vegetables occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F).
- Deglaze (optional) If desired, remove the chicken briefly and deglaze the pan with chicken stock or white wine, scraping up the browned bits. Return chicken to the pan and spoon the juices over the top.
- Serve Taste and adjust seasoning. Serve straight from the pan with crusty bread, rice, or roasted potatoes.
Products you will need
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Finezza 11 Piece 5-Ply Clad Stainless Steel Cookware SetRegular Price $599.99 Special Price $449.99 ($150 Off)
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