chicken with calabrian chilies
Chicken with calabrian chillies pairs well with gnocchi fried in butter or buttered baby new potatoes.
- 4 chicken thighs or 2 chicken breasts
- 4-5 calabrian chiles stemmed and chopped
- 10-15 cherry tomatoes
- 1 to 1 1/2 cups chicken stock plus some of the concentrated chicken stock if you have it
- 1 sprig fresh thyme
- salt and pepper - to taste
- olive oil
Pre-heat the oven to 400F.
Rub the chicken with olive oil and then season generously with salt and pepper.
Film a pre-heated oven safe pan with olive oil. Brown the chicken, skin side down until golden and most of the fat is rendered.
Remove the chicken from the pan and drain the fat.
Deglaze with a splash of chicken stock and then add the chilies, cherry tomatoes and thyme to the pan.
Return the chicken and add enough stock to come up to but not immerse the skin.
Roast for 20-25 minutes until breasts reach 165F and/or thighs reach 175F. Keep an eye on the amount of stock in the pan and add more if it looks like it is going to dry out. You want to concentrate the stock so don't add too much.
Remove the pan from the oven and remove the chicken. If the sauce is too thin reduce over medium high heat. Add the concentrated chicken stock at this point if you have it. You won't likely need to add any salt as the chilies are quite salty.
Serving: 2servings | Calories: 382kcal | Carbohydrates: 17g | Protein: 48g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 203mg | Sodium: 730mg | Potassium: 1000mg | Fiber: 1g | Sugar: 8g | Vitamin A: 865IU | Vitamin C: 44.8mg | Calcium: 37mg | Iron: 3.6mg