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Gallery Skillet Chicken with Sundried Tomato and Chickpeas Credit: Ren Fuller Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground pepper 1/4 cup sundried-tomato pesto 2 tablespoons extra-virgin olive oil 2 leeks, white and light-green parts only, thinly sliced and thoroughly washed 2 cans (each 15 ounces) chickpeas, rinsed and drained 1 head fennel, thinly sliced, fronds reserved
Gallery Skillet Chicken with Sundried Tomato and Chickpeas Credit: Ren Fuller
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Skillet Chicken with Sundried Tomato and Chickpeas Credit: Ren Fuller
Skillet Chicken with Sundried Tomato and Chickpeas
Credit: Ren Fuller
Skillet Chicken with Sundried Tomato and Chickpeas
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground pepper 1/4 cup sundried-tomato pesto 2 tablespoons extra-virgin olive oil 2 leeks, white and light-green parts only, thinly sliced and thoroughly washed 2 cans (each 15 ounces) chickpeas, rinsed and drained 1 head fennel, thinly sliced, fronds reserved
Directions
Season chicken with salt and pepper; toss with 2 tablespoons pesto. Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thickest parts of chicken reads 165 degrees, 6 to 7 minutes. Transfer to a plate; cover.
Transfer all but 2 tablespoons pan juices to a bowl. Add leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining 2 tablespoons pesto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with remaining 1 tablespoon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds.
Reviews
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All Reviews for Skillet Chicken with Sundried Tomato and Chickpeas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Skillet Chicken with Sundried Tomato and Chickpeas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
