Mediterranean Pasture Raised Chicken Thighs with Feta
Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below!
Cooking chicken thighs in a cast iron skillet is one of the best ways to crisp up the skin and give the meat some flavor without drying it out. This recipe was inspired by a recipe on Bon Appetit for a dish with more North African flavors and called for harissa. My family was in the mood for Mediterranean flavors on this particular evening, so I tweaked it. Feel free to change up the seasonings by adding Italian or Greek seasoning, or using harissa in place of the wine, lemon, and garlic (see Bon Appetit’s website for the harissa version!) This would be great with a salad, grilled veggies, cous cous, or pasta. Serve with crusty bread to soak up some of the sauce!
Another note: feel free to use chicken breasts in place of chicken thighs, but be sure to oil the pan prior to cooking. The cooking time will be slightly shorter, though you won’t get the same crispy skin.
- 6 skin-on, bone-in chicken thighs from 1915 Farm
- 1 ½ lbs. cherry tomatoes
- 2 tbsp red wine vinegar
- Juice of one lemon half
- 3 garlic cloves, smashed
- 3 sprigs of fresh oregano or 1 tbsp. dried oregano
- 2 tbsp. olive oil
- ½ c. dry white wine
- 1 c. red onion, finely chopped
- Handful or two of fresh parsley, stem removed and chopped
- 4 oz. feta (or more, if desired)
- Salt and pepper
- Chicken broth, as needed
Pat chicken dry with paper towels and season all over with salt, pepper, and ½ of the oregano or other seasoning. chicken skin side down in a dry large cast-iron skillet with heat off. Heat over medium heat and cook, undisturbed, until skin is very crisp and golden, for about 13 to 15 minutes. (You will know it’s ready when the chicken releases easily from the pan, and this method will ensure crispy skin.) Transfer chicken to a plate, placing skin side up.
Add wine, tomatoes, red wine vinegar, lemon juice, garlic, remaining oregano/seasoning, 1-2 tbsp of olive oil, and ½ tsp salt to pan. Increase heat to medium high and cook, stirring occasionally, until tomatoes have burst and the juice starts to thicken, 8-10 minutes. Add chicken broth, as needed, for more of a saucy consistency.
Place chicken thighs back into skillet, skin side up, nestling on and in between the tomatoes. Add wine. Reduce heat to medium (or a simmer) and cover with lid or foil. Cook for 10-15 minutes, turning chicken once, until chicken is cooked through. If using a thermometer, internal temperature should reach 165°F. Tomato sauce should have thickened. Add chopped onion and parsley. Remove pan from heat. Let rest for 3-5 minutes, lightly covered. Scatter feta over the top of the skillet and serve.
Pairing: GSM! Try the ones made by Fall Creek, Messina Hof, or Pedernales Cellars. Dry rosé would also be a good choice.
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