The mood struck me tonight for a one pot dinner. As I mentioned in my previous post, I’m not the most organized cook and tonight wasn’t the night for a major cleanup. I lucked out recently and purchased a 14-inch Lodge cast iron skillet at a ridiculously low price. I had not put it to good use yet so I scoured the fridge looking for the perfect set of ingredients to break in my new pan.
I know everyone is all about boneless and skinless chicken these days and granted, that’s what I usually buy. However, I’m of the mind that skin and bones add tremendous flavor to chicken and sometimes I throw caution to the wind and go for the intact fowl. Thighs, in my opinion, impart the most flavor of any part of the chicken and two packs sat patiently on the self waiting for their night on center stage.
A good supply of olives, frozen artichoke hearts, oregano, and yellow and red grape tomatoes grabbed my attention when I opened the refrigerator and I didn’t delay in deciding that my new, gigantic skillet made the perfect vehicle for Tuscan-inspired chicken.
This dish starts on the cooktop and finishes in the oven and comes together in under an hour. And, the best part is you can make it without creating a big mess!
2 tablespoon extra virgin olive oil
Salt and black pepper
8 chicken thighs, with skin and bones
2 large shallots, chopped
6 cloves garlic, minced
1 cup white wine
1 1/2 pints grape or cherry tomatoes, halved
1 package frozen artichoke hearts
1 cup pitted kalamata olives
1 cup pitted green olives
2 tablespoons chopped fresh oregano, divided
1. Preheat oven to 375 degrees.
2. Heat olive oil in a large oven-proof skillet over medium high heat.
3. Salt and pepper both sides of chicken thighs. Transfer chicken to skillet and brown for five minutes on each side. Remove chicken and set aside.
4. Add shallots and garlic and saute for three to four minutes. Deglaze pan with wine, scraping to loosen the brown bits. Add tomatoes, artichokes, olives, one teaspoon salt, one half teaspoon pepper, and one tablespoon of oregano. Saute for two to three minutes.
5. Nestle chicken in tomato mixture. Transfer skillet to oven and bake for 30 minutes. Use a large casserole dish if your skillet is not big enough to accommodate the chicken,
6. Garnish with one tablespoon oregano and serve immediately.