On the lookout for another one-pot meal that is not only sophisticated but makes you feel like you are truly a professional chef too?
We have just the dish which allows you to dream that you are in an Italian kitchen, looking out over the rolling countryside - the sun is shining, the tomatoes fresh-picked and perfectly ripe, the fresh basil and parsley making their way into from the garden, the smell of garlic being minced and the sight of asparagus gremolata being served in your finest, rustic dish...
Now is the time to make your dreams become a reality, if not in a true Italian kitchen, then in your own; just remember to put heart and passion into your dinner creations - it always tastes better that way!
Neither a soup nor a stew, this dish passes the taste test of anyone who enters its path, provided that they like olives, of course. One of the best ways to use up leftover olives is in a celery and olive salad, though this Italian chicken skillet still comes out on top, as it is the main dish that works equally well for lunch or dinner, any day of the week.
And the flavors? They really cannot be beaten. They beautifully sum up all the spices, herbs, and vegetables that we adore from Italian cuisine.
This Italian chicken skillet needs nothing more than an uncomplicated side salad with fresh greens and a refreshing vinaigrette. Your imagination may dream up an occasional glass of red wine too.
Italian Chicken Skillet Recipe
Serves: 4 Prep: 20 min Cook: 40 min
Ingredients
- 5 chicken legs
- ¾ cup olives, pitted
- 1 bell pepper, diced
- 1 onion, finely chopped
- 1 small bunch of asparagus, trimmed and chopped
- 2 cups diced tomatoes
- 4 garlic cloves, minced
- 1 ½ cups tomato sauce
- ¼ cup white wine or chicken stock
- 1 tsp. red pepper flakes
- ¼ cup fresh parsley, minced + more to garnish
- ¼ cup fresh basil, minced
- 4 tbsp. olive oil
- Cooking fat
- Sea Salt and freshly ground black pepper
Preparation
- Season the chicken legs to taste with sea salt and freshly ground black pepper.
- Melt cooking fat in a skillet over medium-high heat, and brown the chicken legs for 3 to 4 minutes per side.
- Set the chicken aside, lower the heat, and add the olive oil to the skillet.
- Add the onion, bell pepper, and garlic; cook until soft, 2 to 3 minutes.
- Pour in the wine or chicken stock, bring to a simmer and continue cooking until almost evaporated.
- Add the asparagus, diced tomatoes, and olives; cook for 3 to 4 minutes, then pour in the tomato sauce.
- Sprinkle the sauce with parsley, basil, and red pepper flakes, and season to taste. Toss everything and bring the chicken back to the pan.
- Cover and cook until chicken is cooked through, 15 to 20 minutes.
- Serve topped with fresh parsley.
📖 Recipe
Italian Chicken Skillet Recipe
Ingredients
- 5 chicken legs
- ¾ cup olives pitted
- 1 bell pepper diced
- 1 onion finely chopped
- 1 small bunch of asparagus trimmed and chopped
- 2 cups diced tomatoes
- 4 garlic cloves minced
- 1 ½ cups tomato sauce
- ¼ cup white wine or chicken stock
- 1 tsp. red pepper flakes
- ¼ cup fresh parsley minced + more to garnish
- ¼ cup fresh basil minced
- 4 tbsp. olive oil
- Cooking fat
- Sea Salt and freshly ground black pepper
Instructions
- Season the chicken legs to taste with sea salt and freshly ground black pepper.5 chicken legs, Sea Salt and freshly ground black pepper
- Melt cooking fat in a skillet over medium-high heat, and brown the chicken legs for 3 to 4 minutes per side.Cooking fat
- Set the chicken aside, lower the heat, and add the olive oil to the skillet.4 tbsp. olive oil
- Add the onion, bell pepper, and garlic; cook until soft, 2 to 3 minutes.1 bell pepper, 1 onion, 4 garlic cloves
- Pour in the wine or chicken stock, bring to a simmer and continue cooking until almost evaporated.¼ cup white wine or chicken stock
- Add the asparagus, diced tomatoes, and olives; cook for 3 to 4 minutes, then pour in the tomato sauce.¾ cup olives, 1 small bunch of asparagus, 2 cups diced tomatoes, 1 ½ cups tomato sauce
- Sprinkle the sauce with parsley, basil, and red pepper flakes, and season to taste. Toss everything and bring the chicken back to the pan.1 tsp. red pepper flakes, ¼ cup fresh parsley, ¼ cup fresh basil, Sea Salt and freshly ground black pepper
- Cover and cook until chicken is cooked through, 15 to 20 minutes.
- Serve topped with fresh parsley.
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