May Recipe: Skillet Sicilian Chicken
Skillet Sicilian Chicken
Sicily is a beautiful place where food is flavorful, delicious, and simple. This recipe will be great with the 2016 Tasca d'Almerite Regaleali Bianco. For those of you who would like to keep it Mediterranean but pair with a red wine could match this dish with the 2014 Cotes du Roussillon Villages Chimeres.
1 Tbsp extra-virgin olive oil
5 bone-in, skin on chicken thighs
2 cloves garlic, minced
1 Tbsp fresh thyme leaves
1 tsp crushed red pepper flakes
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan
Kosher salt and black pepper
Fresh basil, and capers for serving
1. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, 3 minutes per side. Transfer chicken to a plate and pour off half the fat. S
2. To skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, 1 minute. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with salt. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
3. Garnish with basil and capers to serve.
Posted on Mon, May 1, 2017
by Tiffany Olson filed under