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skillet essentials: chicken, tomatoes & mozzarella

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I played about with this recipe for a bit, and finally came up with this result. It has some of the characteristics of a margarita chicken, but more kicked up. This is a good hearty dish, and perfect for a cold weather day, when the skies are grey, and the winds are howling at your door. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 3
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For skillet essentials: chicken, tomatoes & mozzarella

  • PLAN/PURCHASE
  • 1 Tbsp
    olive oil, extra virgin
  • 5 oz
    prosciutto, diced
  • 4 md
    chicken thighs, bone in, skin on, about 2 pounds
  • salt, kosher variety, to taste
  • white or black pepper, freshly ground, to taste
  • 3 clove
    garlic, minced
  • 4 green olives and 1/2 tablespoon capers mashed into a paste
  • 1 sm
    carrot, shredded, about 1/4 cup
  • 1/2 sm
    yellow onion, shredded, about 1/4 cup
  • 1/4 tsp
    red pepper flakes
  • 14 oz
    (1 can) diced plum tomatoes, with juice
  • 1/4 c
    black olives, sliced
  • 8 oz
    mozzarella cut into 3/4-inch pieces, or mozzarella balls

How To Make skillet essentials: chicken, tomatoes & mozzarella

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients (mise en place).
  • 3
    Add the oil to an ovenproof skillet over medium heat.
  • 4
    Add the prosciutto to the pan.
  • 5
    Cook until the prosciutto begins to brown, about 3 – 5 minutes.
  • 6
    Remove with a slotted spoon, and drain on paper towels.
  • 7
    Dry the chicken with a paper towel, and sprinkle with some salt and pepper.
  • 8
    Add the chicken to pan, skin side down.
  • 9
    Chef's Note: Leave skin side down until the skin crisps, about 3 – 5 minutes.
  • 10
    Flip, and cook on the other side an additional 3 – 5 minutes.
  • 11
    Remove from the pan, and reserve.
  • 12
    Remove all but 1 tablespoon of oil from the pan, and place back on the heat.
  • 13
    Add the olive/caper mash, red pepper flakes, carrots, and onions to the pan.
  • 14
    Sauté until fragrant, about 1 minute.
  • 15
    Add the diced tomatoes, and the juice.
  • 16
    Allow the sauce to simmer for about 4 – 5 minutes.
  • 17
    Place a rack in the bottom position, and preheat the oven to 300 (150c).
  • 18
    Add the chicken to the pan.
  • 19
    Add the black olives.
  • 20
    Place the pan into the preheated oven, and slow bake until the chicken is cooked, and the juices run clear, about 1.5 - 2 hours.
  • 21
    Chef’s Note: You can bake this dish faster by setting the temperature to 400f (205c), and baking for about 20 – 25 minutes. But the chicken won’t be as fall-off-the-bone tender.
  • 22
    Remove from the oven and add the mozzarella.
  • 23
    Chef’s Tip: This dish is rustic, so don’t spread the cheese evenly over the surface; instead, place it randomly in the pan.
  • 24
    Place back in the oven until the cheese begins to melt, about 10 – 15 minutes.
  • 25
    Finally, place under a broiler until the cheese is melted, bubbly, and beginning to brown, about 3 – 4 minutes.
  • 26
    Sprinkle on the prosciutto.
  • 27
    PLATE/PRESENT
  • 28
    Serve rustic style, and let your guests get their own portions. Enjoy.
  • 29
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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