SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES
This one-pan meal is inspired by the flavors of pasta con le Sarde, a classic Sicilian dish made with sardines and fennel. Anchovies take the place of sardines here, for a more assertive, punchy flavor. The brininess of the anchovies and olives is rounded out by the sweetness of the sautéed fennel, orange juice and golden raisins, which plump up beautifully as they cook. Serve with a Sicilian white wine and simply dressed arugula.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 325 degrees. In a 12-inch skillet with a lid, heat the 2 tablespoons olive oil over medium. Pat the chicken thighs dry with a paper towel and season them with salt and pepper. When the oil is hot, place the thighs in the skillet, skin-side down. Cook, undisturbed, for 8 to 10 minutes, or until the skin is golden brown and the chicken releases easily from the pan. You may need to raise the heat slightly during the last few minutes if the skin isn't browned enough.
- Flip the chicken thighs and cook for 3 minutes on the other side, then transfer to a plate and set aside.
- Discard all but about 3 tablespoons fat from the skillet. Add the diced fennel, onion and oregano, and cook over medium for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the anchovies, garlic and red-pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant.
- Add the tomato paste and cook, stirring often, until it begins to caramelize and turn rusty brown in color. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the liquid has almost completely evaporated.
- Add the rice, olives and raisins to the skillet and cook, stirring, for 1 minute. Add the chicken broth, orange juice and a few grinds of black pepper, and bring to a simmer.
- Place the chicken thighs on top, skin-side up, nestling them into the liquid so only the skin is above the surface. Cut the orange slices into half-moons and arrange them around the chicken. Drizzle the orange slices with olive oil.
- Cover and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. (If you'd like to crisp the chicken skin, pop the pan under the broiler for 2 to 3 minutes.)
- Top with fennel fronds, more red-pepper flakes and a sprinkle of salt. Serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Deejay Abiabhiskek
[email protected]I'm allergic to anchovies, so I substituted capers instead. The dish turned out great! The capers added a nice briny flavor that really complemented the chicken and rice.
Subash Magar
[email protected]This dish was just okay. The chicken was a little dry and the rice was a little bland. I wouldn't make this recipe again.
Nathi Savage
[email protected]This recipe was way too salty for my taste. The anchovies and olives were overwhelming. I would not recommend this recipe to anyone who doesn't like salty food.
James 88 gaming with you
[email protected]I'm not sure what went wrong, but my dish turned out really bland. The chicken was dry and the rice was mushy. I followed the recipe exactly, so I'm not sure what happened.
Evans Siziba
[email protected]This was a great recipe! The chicken was flavorful and the rice was cooked perfectly. I would definitely recommend this recipe to anyone looking for a delicious and easy weeknight meal.
Faiz Khan
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The chicken is always tender and juicy, and the rice is always cooked perfectly. I would definitely recommend this recipe to anyone looking for a new and exciting way to c
Smar Cell
[email protected]This recipe was easy to follow and the dish turned out great. The chicken was tender and flavorful, and the rice was cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Mosarof Khan
[email protected]I'm not a big fan of anchovies, but I decided to try this recipe anyway. I was pleasantly surprised! The anchovies added a subtle salty flavor that really complemented the chicken and rice. I would definitely make this dish again.
AYESHA AKTAR
[email protected]I made this dish last night and it was a hit with my family. The chicken was moist and juicy, the rice was fluffy, and the anchovies and olives added a nice salty flavor. I would definitely recommend this recipe!
Julie Persicke
[email protected]This dish was absolutely delicious! The chicken was tender and flavorful, the rice was cooked perfectly, and the anchovies and olives added a briny, savory flavor that really brought the dish together. I will definitely be making this again!