Chicken under the skillet
Chicken under the skillet

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken under the skillet. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken under the skillet is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chicken under the skillet is something which I have loved my whole life. They’re nice and they look wonderful.

Chicken UNDER a skillet is even better than chicken under a brick! Add oil to skillet, then chicken, arranging skin side down. Recipe for chicken thighs cooked under the skillet - my variation of the 'chicken under the brick' dish. This is easy, no need to debone or Super crispy skin, reduced almost to scratchings, maximised flavour of whatever you marinated the chicken in and the add-ons stuffed under the skin (prosciutto.

To get started with this recipe, we have to prepare a few ingredients. You can cook chicken under the skillet using 6 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chicken under the skillet:
  1. Make ready 2-4 chicken thighs, deboned but with skin on
  2. Get 1-2 large cloves of garlic, peeled
  3. Make ready 1/2 a spicy chorizo ring
  4. Make ready salt and smoked paprika for seasoning
  5. Get 3 large tomatoes
  6. Take 1 handful basil leaves

Turn the chicken, breast side up, and press firmly against breastbone with the heel of your hand until the bone cracks. To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken–but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. This Balsamic Chicken Skillet is one of those recipes.

Steps to make Chicken under the skillet:
  1. If you have bone-in chicken thighs, don’t panic: it’s not terribly difficult to remove the bones. Place a thigh skin down on a board and make an incision along the bone with a sharp knife.
  2. Using the tip of the knife and short shallow strokes, expose the bone along its length.
  3. Work your way around the both ends of the bone, making sure you cut off the tendon around its head; it needn’t be very tidy. Slide the knife underneath the bone and release it. Do the same with the remaining thigh.
  4. Slice the garlic cloves quite thinly on a diagonal, if the cloves are small. Slice the chorizo into 2mm thick rings; you’ll want about 4 slices per one thigh.
  5. Slide your finger under the skin of each thigh, making a pocket. Push about 6 slices of garlic and 4 chorizo rings evenly distributed under the skin of each piece. Season them with salt and smoked paprika on both sides.
  6. Skin the tomatoes by scoring the tops crosswise and plunging them into boiling water for a couple of minutes. Drain and peel the skin off. Slice each tomato horizontally quite thickly to get about six slices for each piece of chicken. Remove some of the seeds and juice from the slices. Sprinkle them with salt and place on paper towels for a few minutes to drain the liquid.
  7. Prepare two heavy frying pans or cast iron skillets (the one for the cooking also oven-safe). If the bottom of the pan that’s going to weigh the chicken down is not too clean, use a disc of parchment paper to cover the bottom.
  8. Place the chicken skin side down in one skillet and put it over high heat. Place the other skillet (with or without parchment) over the chicken and press it down.
  9. When the chicken starts to sizzle, turn the heat down to medium. Cook the chicken for 10-15 minutes without moving until the skin is brown and crispy. In the meantime preheat the oven to 200C/400F/gas 6.
  10. Lift the chicken from the skillet and turn off the heat. Place the tomato slices in the skillet, sprinkle the sage leaves over the tomatoes and place the chicken thighs skin side up on top of the tomatoes.
  11. Roast in the oven for 10 minutes, remove and rest for another 10 minutes before serving.

A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. This Balsamic Chicken Skillet is one of those recipes. It's just so freaking easy, the flavor is big, and When ready to cook the chicken, heat a large skillet over medium flame. Your cast-iron skillet is one of the heroes of your kitchen. In just a single skillet, you can cook so many effortless and satisfying meals without having to worry about doing all the dishes.

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