Make One Skillet Deliciousness!
There are times when we just don't have the time or energy to create a fabulous meal every single night because of the shopping, the prepping, the cooking and the clean up! Well I am here to tell you that this Tuscan Chicken recipe is absolutely delicious and it's all created in on e skillet, on the stove top and then in the oven....But don't tell anyone...Your friends and family will think you slaved for hours over this gorgeous dish!
Tuscan Chicken
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
Ingredients
Serves 4-6
2 tablespoon extra virgin olive oil
Salt and black pepper
8 chicken thighs, with skin and bones
2 large shallots, chopped
6 cloves garlic, minced
1 cup white wine
1 1/2 pints grape or cherry tomatoes, halved
1 package frozen artichoke hearts
1 cup pitted kalamata olives
1 cup pitted green olives
2 tablespoons chopped fresh oregano, divided
Directions
Preheat oven to 375 degrees.
Heat olive oil in a large oven-proof skillet over medium high heat.
Salt and pepper both sides of chicken thighs. Transfer chicken to skillet and brown for five minutes on each side. Remove chicken and set aside.
Add shallots and garlic and saute for three to four minutes. Deglaze pan with wine, scraping to loosen the brown bits. Add tomatoes, artichokes, olives, one teaspoon salt, one half teaspoon pepper, and one tablespoon of oregano. Saute for two to three minutes.
Nestle chicken in tomato mixture. Transfer skillet to oven and bake for 30 minutes. Use a large casserole dish if your skillet is not big enough to accommodate the chicken,
Garnish with one tablespoon oregano and serve immediately.
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