This simple recipe is made with chicken quarters or thighs, garlic and onions, and tomatoes and wine. It's a basic sauteed and simmered chicken dish for the skillet.
Chicken thighs and whole legs are not only very flavorful, they stay juicy and they're easy on the budget when compared to chicken breasts.
Serve this dish with rice, crusty rolls, and a tossed salad.
- 2 to 2 1/2 pounds chicken thighs or leg quarters
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil
- 1 cup chopped onion
- 8 ounces sliced mushrooms, optional
- 1 clove garlic, minced
- 1/2 cup chicken stock
- 1 bay leaf
- 1 can (14.5 ounces) tomatoes, diced
- 1/2 cup dry white wine or red
- Season the chicken with kosher salt and freshly ground black pepper.
- Place a Dutch oven or large saucepan over medium heat. Add the olive oil. When the oil is hot, add the chicken pieces and cook, turning frequently, until golden brown. Remove the chicken and pour off most of the oil.
- Add the onion to the skillet and cook, stirring, for about 3 minutes. Add the mushrooms, if using, and continue cooking until the mushrooms are tender and onions are lightly browned. Add the garlic and cook for 1 minute longer.
- Return the chicken pieces to the pan. Pour in the 1/2 cup chicken broth and bay leaf; cover and simmer for 20 minutes.
- Add the tomatoes and wine and simmer, uncovered, for 30 minutes longer, or until the chicken is tender and cooked through.
- Serve this easy skillet chicken recipe with rice or noodles and a tossed salad, and be sure to offer crusty bread or rolls with this dish.
According to the USDA, chicken and other poultry must be cooked to a minimum temperature of 165 F. Check with an instant-read thermometer inserted into the thickest pieces of chicken, not touching bone.
|Nutritional Guidelines (per serving)|
|Total Fat||62 g|
|Saturated Fat||13 g|
|Unsaturated Fat||33 g|
|Dietary Fiber||4 g|