Mediterranean Chicken Skillet
This recipe is a RedBird Farms employee favorite from Big Oven.
Ingredients
2 tablespoons Olive oil ; Divided
4 (5-oz.) Chicken thighs, bone-in, skin-on
1 1/4 teaspoons Kosher Salt ; divided
1 teaspoon Black pepper ; Divided
1 Large (12-oz.) Red onion ; Cut into 1/2-inch slices
4 cups Cherry tomatoes
8 Ounces Green Beans, fresh ; Trimmed
1 tablespoon Garlic ; Finely chopped
1 tablespoon Capers ; Drained and rinsed
1 1/2 teaspoons Fresh oregano ; chopped
1/3 cup Dry white wine
Method
1. Preheat oven to 450°. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium high. Sprinkle chicken on all sides with 3/4 of a teaspoon of the salt and half teaspoon of the pepper. Place chicken in the skillet, skin side down; cook, undistributed, until brown and crispy, about eight minutes. Flip and continue to cook until browned on the other side, about four minutes. Transfer chicken to a plate. Chicken will not be cooked through.
2. Place onion slices in skillet in a single layer over medium high; cook, undisturbed, until slightly charred. 4 to 6 minutes. Flip and cook, until charred on the other side about two minutes. Transfer to a plate with chicken.
3. Add tomatoes and remaining 1 tablespoon oil to the skillet; cook, undisturbed, until blistered, about four minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about one minute. Sprinkle with remaining half a teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.
4. Bake in preheated oven until a thermometer inserted in the thickest portion of chicken reaches 170°, 12 to 15 minutes. Remove from oven and garnish with oregano.
