Italian chicken skillet with tomatoes, prosciutto and melted mozzarella, all cooked in a single pan for a quick weeknight dinner.
Sometimes one needs a month off. December was crazy to say the least: we had all the usual Christmas chaos plus I was sick for most of the month with a nasty cold that wouldn’t quit. Add to that the fact that I am trying to launch a new product at work ad as a result, my darling blog suffered. On the plus side, I was still cooking and actually managed to snap a few photos. This simple Italian chicken skillet is one of the dishes I made amidst the madness and it’s the easy, comforting sort of dish that is perfect when you’re busy and the weather is chilly.
Chicken thighs are cooked with prosciutto, and tomatoes and then topped with ooey gooey mozzarella. I broiled the whole thing for a minute or two to melt the cheese and crisp the chicken skin. Serve it with a little pasta and you will have one happy clan and only one dirty pan! Double win! My kids loved it but still prefer my chicken with garlic and white wine.
- 8 chicken thighs
- 1 tablespoon extra-virgin olive oil
- 6 thin slices prosciutto, chopped
- 3 garlic cloves, thinly sliced
- 1 tsp. anchovy paste
- 1 (28-ounce) can whole plum tomatoes
- 1 large basil sprig
- 8 ounces bocconcini, halved
- Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
- In a large oven-proof skillet, warm oil over medium-high heat. Add chicken and cook until well browned. Work in batches if necessary. Transfer chicken to a plate.
- Pour off all but 1 tablespoon oil and add the prosciutto and saute for one minute. Add garlic and anchovy paste; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a wooden spoon. Cook until sauce thickens, about 10 minutes.
- Return chicken to skillet, skin side up. (Don't let the sauce cover the chicken - this will help keep the skin crispy.) Transfer skillet to oven and cook, uncovered,
- until chicken is no longer pink, about 30 minutes.
- Scatter bocconcini or mozzarella pieces over skillet. Turn on the broiler and return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does
- not burn).
- Serve with pasta.
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