Rustic skillet chicken and vegetables. Flavorful, crisp chicken pairs lovingly with fresh vegetables and a rich broth based sauce in this skillet dish.
Keyword chicken and vegetables in skillet, herbed chicken, rustic chicken in skillet
Prep Time 8minutes
Cook Time 30minutes
Total Time 38minutes
Author Plating Pixels
2cupsfresh of frozen green beans
4chicken drumsticksabout 16-ounces total
4teaspoonsfresh thymefinely chopped
salt and black pepper to taste
2medium red onionssliced and halved
1/2cupdry white wineor vermouth
Cook fresh green beans in medium saucepan in 1/2 cup water over medium heat, until just tender, about 10 minutes. Remove from heat and drain excess water (if using frozen green beans follow package directions).
Meanwhile, evenly sprinkle chicken with thyme, salt and pepper. Heat cast-iron skillet to medium-high heat. Add 1 tablespoon olive-oil and reduce to medium heat, add chicken. Cook chicken 5-6 minutes.
Turn chicken over and add onion slices. Cook 6 to 8 minutes more, stiring and rotating as necessary, until evenly browned and chicken is tender, reading 165º F with instant read thermometer (you may need to add more oil to prevent sticking). Remove chicken and onions from skillet.
Heat 1 tablespoon olive oil in skillet, add zucchini, and cook over medium-high heat for 2-3 minutes. Add tomatoes, stir, and cook 2-3 minutes more. Remove from skillet and set aside with chicken and onion.
Add wine, 1/2 cup water and Worcestershire sauce to skillet. Bring to boil, reduce heat to low and simmer for 2-3 minutes. Scrape bottom of skillet to incorporate browned bits into the sauce. Return chicken and vegetables to pan to heat through. Serve chicken and vegetables with sauce spooned over top.
You can make this recipe without a skillet if you don't have, but sauce may not be as flavorful due to less browned bits during cooking.