I bought my skillet over the Christmas holidays and didn’t start using it until a few weeks ago. Well, now it’s my most used cookware item, and I’m thinking of buying another one so that I can have one for skillet-based desserts.
I’m so glad I was able to find a skillet that was small enough to fit in my tiny oven. I have to take a tape measure with me whenever I go to buy something that will eventually go in the oven, just to make sure that it will fit. The struggle is real, people!
Anyhoo, getting back on track. I did a bit of internet browsing, seeing what options I had for skillet recipes for chicken. I wanted something that used ingredients I already had, for the most part, and would be quick and easy to make.
Lo and behold, I stumbled across many recipes. Skillets are a popular tool in the cooking world, and I’ve been years behind everyone else!
There were, however, a few recipes that caught my eye based on their ease, and the fact that I had most of the ingredients required. So, I merged them together and enjoyed an incredible meal.
I paired this chicken with mashed carrots and grilled asparagus, which makes for a healthy meal that is also filling. But, the chicken would go great with pasta or rice as well (just spoon the sauce over whatever side you’re having).
2 bone-in, skin-on chicken thighs
1 small knob butter (about a tablespoon)
2 shallots, thinly sliced
5 cloves garlic, minced
8 sun-dried tomatoes in oil, drained and chopped
250 ml coconut milk
red chilli flakes
- Preheat the oven to 180°C.
- Pat the chicken thighs dry and season with salt and pepper.
- Place a skillet over medium-high heat. Add the butter and allow to melt. Once melted, add the chicken thighs, skin side down. Allow to cook until the skin is crispy, about 6 – 7 minutes. Remove the chicken from the skillet and set aside.
- Add the shallots to the skillet and cook for 2 – 3 minutes until golden. Add the garlic and saute for 1 minute.
- Add the sun-dried tomatoes, oregano and red chilli flakes. Saute, stirring occasionally, until tomatoes are soft.
- Add the coconut milk and whisk well, to ensure everything is mixed well.
- Sprinkle the thyme over the sauce, then place the chicken thighs on top, skin-side up.
- Place the skillet in the oven and allow to cook for 20 minutes, until the chicken is cooked all the way through. Remove the skillet from the oven.
- Serve the chicken on plates, and spoon the sauce over each thigh.