Cook this: Tuscan-Style Pan-Roasted Chicken Thighs
Jared Finkel|Calkins Media
Shereen Pavlides’ Tuscan-Style Pan-Roasted Chicken Thighs.
Shereen Pavlides prepares Tuscan-Style Pan-Roasted Chicken Thighs.
For this week’s Cook This, chef Shereen Pavlides makes Tuscan-Style Pan-Roasted Chicken Thighs.
Tuscan-style pan-roasted chicken thighs
TUSCAN-STYLE PAN-ROASTED CHICKEN THIGHS
Prep time: 15 minutes Cook time: 28 minutes Serves: 2-3
1 1/2 pounds bone-in chicken thighs (organic preferred) – pat dry
kosher salt / fresh finely ground black pepper
2 tablespoons canola oil
1 small onion – thinly sliced
3 garlic cloves – minced
2 tablespoons red wine vinegar
3/4 cup chicken stock
2 1/2 tablespoons chopped thyme leaves
1 (15.5 ounce) can cannellini beans (Goya preferred) – rinsed, drained
2 tablespoons unsalted butter
1 heaping cup packed thinly sliced radicchio (about 1/4 of a small head)
1 heaping cup packed baby arugula
Heat oven to 400 degrees F.
Season chicken with 1 1/2 teaspoons salt and 8 full turns on the pepper mill on both sides. Set aside.
Heat 10-inch cast iron skillet or 10-inch oven-safe fry pan over medium heat. When heated, add oil. When the oil is heated, shimmers and almost smokes, about 1 minute. Add the chicken, skin side down. Pan-fry until golden brown, 7 – 8 minutes (turn clockwise for even browning, halfway through the cook time). Reduce the heat to medium-low. Flip chicken and sear, 1 minute. Remove chicken to a plate. De-grease the pan, leaving 2 tablespoons oil in the pan.
Return the skillet to medium-low heat.
Saute onions until tender, 1 – 2 minutes. Saute garlic until tender, about 30 seconds.
De-glaze with vinegar and reduce by half, 10 – 15 seconds. Add chicken stock, thyme and the beans. Season with 3/4 teaspoon salt and 3 turns on the pepper mill.
Stir well. Return the chicken, skin side up, nestling into the bean mixture.
Place skillet into the oven and roast until the chicken is cooked through and juicy, 12 – 15 minutes. Remove the skillet.
Remove the chicken to a plate. Stir the butter into the bean mixture, until melted (Remember, Pan is Hot! Be Careful!). Toss in the radicchio and arugula until slightly wilted, about 15 seconds.
Transfer the bean mixture to a small serving platter.
Top with the chicken, skin side up. Serve family style.