Recipe courtesy of Scott Conant
One-Skillet Chicken with Basil Chimichurri
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 993
- Total Fat
- 77 g
- Saturated Fat
- 16 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 46 g
- Cholesterol
- 170 mg
- Sodium
- 1041 mg
This is a riff on a dish that was a staple weeknight dinner in my childhood home, and now is once again in my own family's household. It's quick, everything cooks in a single pan, and it's a great use for leftover chicken, or any other odds and ends you might have in the fridge: chunks of sausage, herbs, some vegetables, whatever. Like all great comfort food, it's humble but sneakily delicious; I have never been able to resist the caramelized drippings you get on the bottom of the pan. It's a wonder my cholesterol is what it is.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 993
- Total Fat
- 77 g
- Saturated Fat
- 16 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 46 g
- Cholesterol
- 170 mg
- Sodium
- 1041 mg
Ingredients
Basil Chimichurri:
Chicken:
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Directions
Special equipment:
an instant-read thermometer- For the basil chimichurri: Add the basil, oil, parsley, onion, vinegar and salt to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator for up to 1 day.
- For the chicken: Heat the olive oil in a large cast-iron skillet or Dutch oven braiser over medium-high heat. Sprinkle the chicken with the salt and pepper on both sides, then place the chicken pieces skin-side down in the skillet. Fill in the skillet with the potatoes. You want the pan really full so that the surface area is completely covered with chicken and potatoes. Cover with a lid and cook until the chicken has released its juices and everything is golden, 12 to 15 minutes.
- Flip the chicken, then cover again and cook until the thickest part of the chicken reaches 165 degrees F, another 8 to 10 minutes. Remove from the heat, then add dollops of chimichurri on top and serve immediately.
