Mediterranean Chicken Skillet

Another "I made this."  I had looked at the recipe earlier in the day and knew it required a lot of steps.  But it wasn't hard.  Just time consuming.  I think it took me about 45 minutes to prep.

I was impressed with myself.  I think D liked it.  He made the rice for it, since it's one of those foods I just can't cook. We would have again.

Mediterranean Chicken Skillet

Photo by ALB

Active Time: 30 Mins
Total Time: 45 Mins
Yield Serves 4 (serving size: 1 chicken thigh, 3/4 cup vegetables in sauce)
Adapted From MyRecipes.com

This single-skillet recipe is impressive enough to make it company-worthy, but easy enough to make on a weeknight. It’s important to minimize moving the chicken and the onions as they cook in order to help them brown nicely and to reduce the chance of their releasing excess liquid into the pan. Pro tip: Keep a clean bowl or sheet tray handy when you’re making a single skillet meal such as this; that way, you can easily take items out of the pan and set aside as needed.

Ingredients
2 tablespoons olive oil, divided
4 (5-oz.) bone-in, skin-on chicken thighs
1 1/4 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 large red onion (12 oz.), cut into 1/2-in. slices
2 cups grape tomatoes
16 ounces fresh green beans, trimmed
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon drained and rinsed capers
1 1/2 teaspoons chopped dried oregano
1/3 cup dry white wine

Preparation
Step 1: Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 minutes. Flip, and continue to cook until browned on other side, about 4 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)

Step 2: Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 minutes. Flip, and cook until charred on other side, about 2 minutes. Transfer to plate with chicken.

Step 3: Add tomatoes and remaining 1 tablespoon oil to skillet; cook, undisturbed, until blistered, about 4 minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 minute. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.

Step 4: Bake in preheated oven until a thermometer inserted in thickest portion of chicken reaches 170°F, 12 to 15 minutes. Remove from oven, and garnish with oregano.

8 Smart Points (my additions/subtractions at 4 servings)