Chicken under the skillet
Chicken under the skillet

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken under the skillet. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken under the skillet is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Chicken under the skillet is something which I’ve loved my whole life. They’re fine and they look wonderful.

Add oil to skillet, then chicken, arranging skin side down. Recipe for chicken thighs cooked under the skillet - my variation of the 'chicken under the brick' dish. This is easy, no need to debone or Super crispy skin, reduced almost to scratchings, maximised flavour of whatever you marinated the chicken in and the add-ons stuffed under the skin (prosciutto.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken under the skillet using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken under the skillet:
  1. Get 2-4 chicken thighs, deboned but with skin on
  2. Prepare 1-2 large cloves of garlic, peeled
  3. Make ready 1/2 a spicy chorizo ring
  4. Make ready salt and smoked paprika for seasoning
  5. Take 3 large tomatoes
  6. Get 1 handful basil leaves

Rub mixture under skin and on outside of chicken. Place chicken skin side down in skillet. Your cast-iron skillet is one of the heroes of your kitchen. In just a single skillet, you can cook so many effortless and satisfying meals without having to worry about doing all the dishes.

Steps to make Chicken under the skillet:
  1. If you have bone-in chicken thighs, don’t panic: it’s not terribly difficult to remove the bones. Place a thigh skin down on a board and make an incision along the bone with a sharp knife.
  2. Using the tip of the knife and short shallow strokes, expose the bone along its length.
  3. Work your way around the both ends of the bone, making sure you cut off the tendon around its head; it needn’t be very tidy. Slide the knife underneath the bone and release it. Do the same with the remaining thigh.
  4. Slice the garlic cloves quite thinly on a diagonal, if the cloves are small. Slice the chorizo into 2mm thick rings; you’ll want about 4 slices per one thigh.
  5. Slide your finger under the skin of each thigh, making a pocket. Push about 6 slices of garlic and 4 chorizo rings evenly distributed under the skin of each piece. Season them with salt and smoked paprika on both sides.
  6. Skin the tomatoes by scoring the tops crosswise and plunging them into boiling water for a couple of minutes. Drain and peel the skin off. Slice each tomato horizontally quite thickly to get about six slices for each piece of chicken. Remove some of the seeds and juice from the slices. Sprinkle them with salt and place on paper towels for a few minutes to drain the liquid.
  7. Prepare two heavy frying pans or cast iron skillets (the one for the cooking also oven-safe). If the bottom of the pan that’s going to weigh the chicken down is not too clean, use a disc of parchment paper to cover the bottom.
  8. Place the chicken skin side down in one skillet and put it over high heat. Place the other skillet (with or without parchment) over the chicken and press it down.
  9. When the chicken starts to sizzle, turn the heat down to medium. Cook the chicken for 10-15 minutes without moving until the skin is brown and crispy. In the meantime preheat the oven to 200C/400F/gas 6.
  10. Lift the chicken from the skillet and turn off the heat. Place the tomato slices in the skillet, sprinkle the sage leaves over the tomatoes and place the chicken thighs skin side up on top of the tomatoes.
  11. Roast in the oven for 10 minutes, remove and rest for another 10 minutes before serving.

Chicken Under A Brick achieves all three things and does it in less time than your standard roast chicken. I will do whatever it takes to convince you It's technically a recipe for chicken under a brick and for my "brick," I use a plate with two ten-pound dumbbells on top. Crispy chicken and cast-iron skillet potatoes work together in this juicy brick chicken recipe that's perfect for weeknight dinners and supper club, alike. Using the weight of a cast-iron skillet filled with potatoes, the dish uses a "chicken under a brick" technique to push the chicken flat against your hot. This, this right here is my epic comfort food.

So that’s going to wrap this up with this exceptional food chicken under the skillet recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!