Baked Chicken Thighs with Tomatoes and Garlic
INGREDIENTS:
2 tablespoons olive oil
2 teaspoons sea salt
1 1/2 pounds chicken thighs (here, they were boneless and skinless, but go with whatever you’ve got)
4 large cloves hardneck garlic, smashed, peeled, and chopped
1 teaspoon freshly ground pepper
4 cups tomatoes, halved if cherry, quartered if larger
3 – 4 large kale leaves, cut into thin ribbons
6 sprigs thyme
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Rub 1 teaspoon of sea salt all over the chicken.
Heat a large cast iron skillet over medium high heat. Add the olive oil, and once it’s hot, add the chicken skin-side down. Sear for 3 minutes on each side, just until it has browned a bit. Add the garlic when there’s 1 minute of cook time left. Remove from heat.
In the same skillet, carefully arrange the kale ribbons around the pan, tucking them under the chicken, and then tuck the tomatoes all over so they surround the chicken thighs. Sprinkle with the remaining teaspoon of sea salt and the pepper. Set pan in the oven and bake, basting the chicken occasionally, for 50 – 60 minutes or until the chicken reaches an internal temperature of 165 degrees F.
Place a generous dollop of buttery grits in a bowl, add the chicken and tomatoes, and finish with several spoonfuls of sauce and a sprig of thyme.
Source:Brooklyn Supper
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