Cook’s notes: It was not easy to find a recipe for chicken thighs cooked in a skillet, but this stovetop supper was easy enough to make on a weeknight. We served this with Oven-Roasted Carrots and Red Potatoes and Cranberry-Pomegranate Sauce (both from Everyday Food, November 2010). A fall feast!
6 bone-in, skin-on chicken thighs
1/4 tsp each kosher salt and ground black pepper
2 Tbsp (1 oz) extra virgin olive oil
3 large honey tangerines, peeled and seeded (I cut them across the equator, scooped out the seeds, and then pulled apart the sections)
1 small red onion, diced large
1-1/4 cups fat-free chicken broth
2 Tbsp (1 oz) balsamic vinegar
Season chicken with salt and pepper. In a large skillet, heat the oil over medium-high. Add the chicken, skin side down, and cook 4 minutes. Turn chicken over and cook another 4 minutes (8 minutes total) until browned. Transfer chicken to a plate. Pour off all but 1 Tbsp of the oil.
Reduce heat to moderately low. Add tangerine pieces and red onion to the pan; cook, stirring occasionally, for about 3 minutes until onion starts to soften. Add the broth and vinegar to the pan. Stir. Place the chicken pieces back in the pan.
Turn heat up again to medium and bring to a simmer. Then reduce the heat, and cook, partially covered for 20 minutes until chicken is cooked through.
Source: Adapted from Everyday Food and Quick from Scratch Chicken.