Chicken is a staple protein in most households because it pleases most palates and it’s relatively easy to prepare. I enjoy all kinds of chicken, but especially chicken thighs because the dark meat is so juicy and tender, even after cooking.
These days I find myself making a lot of chicken because my grandson just adores it. He prefers bone-on with skin and can devour the skin, meat and all, leaving the cleaned bones on the plate. Dark meat is his preference too, he never really says why, but I know why – flavor city!
Searing chicken first is key, it creates a crispy exterior and locks in the succulent poultry taste. The combination of crunchy skin with fall-off-the-bone interior meat is so divine and super easy to do. In this recipe for Skillet Mediterranean Chicken, the chicken is seared in an iron skillet first, and then placed in the oven to finish roasting – a great technique with most chicken recipes.
The combination of tomatoes, mushrooms, olives and garlic gives this chicken dish its Mediterranean taste – reminiscent of French bistro food. Make sure not to over crowd the pan, so if you need to double the recipe, use two skillets.
4 chicken thighs, bone-in with skin
1 cup cherry tomatoes, sliced in half
1 1/2 cup mushrooms sliced, any variety
1/2 cup kalamata olives, pitted and rough chopped
2 cloves garlic, minced
1/4 fresh parsley, chopped
pinch of red pepper flakes
1/2 teaspoon arrowroot
1/2 cup chicken broth, homemade preferably
1. Preheat the oven to 425 degrees. Remove chicken thighs from any packaging and sprinkle with salt and pepper. In a large iron skillet, add 2 tablespoons of butter and place over medium-high heat. When pan is lightly smoking, add chicken, skin side down and sear for 4 minutes or until dark golden brown.
2. Flip chicken over and sear other side for 2 minutes, and place it in oven to roast for 22 minutes.
3. Slice your vegetables, while chicken is in the oven.
4. Remove chicken from oven and place it on a plate, set aside. In the same pan with all the juices, add mushrooms, garlic, tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Saute mixture on medium heat for 4 minutes. Add arrowroot and a pinch of red pepper flakes and stir to combine.
5. Stir in chicken broth and cook sauce for 2 minutes. Add olives and stir to combine. Place chicken back into sauce and cook for 2 additional minutes.
6. Squeeze juice of 1/2 lemon over chicken and turn off heat. Sprinkle entire dish with fresh parsley and serve family-style. Enjoy!