Skillet Chicken Thighs With Fire Roasted Tomatoes And Smashed White Beans Recipes

CHICKEN WITH FIRE ROASTED TOMATOES

Steps:

• 1. In a plastic Zip Lock bag mix the black pepper, oregano, garlic powder, garlic salt and onion powder. Add chicken, a few pieces at a time to coat.
• 2. Heat 2 tablespoons olive oil in oven safe skillet over medium heat.
• 3. Place thighs skin side down. Cook 10 minutes (moving occasionally) turn and cook an additional 7 minutes. Remove chicken to platter.
• 4. Sauté red onion and sliced (julienne) green bell pepper until tender.
• 5. Add ¼ cup white wine with additional salt, pepper and oregano to taste. Mix well. Add chicken on top of onion and bell pepper.
• 6. Mix 1 can Diced Fire Roasted Tomatoes and 1 can diced oregano and garlic tomatoes. Add red pepper flakes to tomato mixture. Pour over chicken.
• 7. Place oven safe skillet in a 350° pre-heated oven for 60 minutes or until chicken is no longer pink or internal temp. reaches 180° (Thighs) 170° (Breast). Checking and basting every 15 minutes during the first 45 minutes. During the last 15 minutes add ¼ cup shredded Mozzarella. Bake until melted. Top with fresh chopped chives if desired.
• 8. Serve with fettuccine,a vegetable and some great french bread

SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
• Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
• In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
• Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.