0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
40 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 3/4 to 1 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 15-ounce can cherry tomatoes
- 1/2 cup low-sodium chicken broth
- 1 bunch broccolini, trimmed
- 4 1-inch-thick slices ciabatta bread
- 2 slices provolone cheese, halved
Instructions
- Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
- Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
- Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.
Nutrition Facts
| Calories |
920 |
| Total Fat |
92 grams |
| Saturated Fat |
17 grams |
| Cholesterol |
290 milligrams |
| Sodium |
880 milligrams |
| Carbohydrates |
27 grams |
| Dietary Fiber |
3 grams |
| Protein |
58 grams |
| Sugar |
5 grams |