Monday, September 15, 2014

Cast Iron Skillet Chicken Thighs: Two Ways

Our fall schedule is in full swing - preschool, carpools, soccer practice, and everything in between. Our days are packed tight and come dinner time we are all overtired and hungry. A few weeks ago I experimented with a dump a lot of stuff in the cast iron skillet and throw chicken thighs on top of it recipe and, because it worked so well, that method is now our go to weekday dinner. I

f you're not a chicken eater it's worth making these recipes and simply omitting the chicken. The underlying vegetables, grains, and beans are my favorite parts. Here are our two top combinations:

Chicken Thighs with Chard, Barley & Zucchini:
serves 4

3 tablespoons olive oil
1 cup barley
1 cup chicken stock (sub vegetable stock if you'd like)
1 28-ounce can whole peeled tomatoes
1 bunch swiss chard, leaves removed from stems and torn into small pieces
1 small zucchini, cut lengthwise then sliced
2 cloves garlic, smashed
4 bone-in, skin-on chicken thighs
4 springs fresh thyme,
Kosher salt and black pepper

Fist, preheat the oven to 425 F. Add the olive oil to a cast iron skillet and pour in the barley, chicken stock, tomatoes, chard, zucchini, garlic, and 1 teaspoon of salt. Toss well with your hands and mash the whole tomatoes up as you go. Crank on some pepper.

Arrange the chicken thighs on top of the mixture, sprinkle with salt and pepper, drizzle with a bit of olive oil, and toss in the thyme. Roast for 35-45 minutes. If you like extra crisp skin, put the pan under the broiler for the last few minutes.


Chicken Thighs with White Beans, Kale & Tomatoes:
serves 4

3 tablespoons olive oil
2 15-ounces cans cannellini beans, rinsed
1 pint cherry or grape tomatoes
2 cloves garlic, smashed
1/4 teaspoon crushed red pepper (leave out for kids)
1 bunch kale, leaves remove from stems and torn into small pieces
4 bone-in, skin-on chicken thighs
4 springs fresh thyme
1/2 a lemon, sliced
Kosher salt and black pepper


First, preheat the oven to 425 F. Add the olive oil to a cast iron skillet and pour in the beans, tomatoes, garlic, crushed red pepper, kale, and 1 teaspoon of salt. Crank on some pepper. Toss with your hands.

Arrange the chicken thighs on top of the mixture, sprinkle with salt and pepper, drizzle with a bit of olive oil, and toss in the thyme and lemon slices. Roast for 35-45 minutes. If you like extra crisp skin, put the pan under the broiler for the last few minutes.


3 comments:

  1. Is it possible to make this in a crockpot? Or, any suggestions how to make this recipe slow-cooker friendly?

    ReplyDelete
  2. Great question. I haven't tried it in the crockpot so I'm hesitant to give specific directions but if you try it with success please let me know!

    ReplyDelete
  3. Mmmm, this looks so delicious! I feel like this would work in a crockpot. Chicken thighs are harder than breasts to overcook and kale holds up well, even in soups.

    ReplyDelete

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