Skillet Chicken Thighs With Schmaltzy Tomatoes
Updated July 2, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon fennel seeds (or cumin or coriander seeds)
1 teaspoon finely grated lemon zest
1 teaspoon fine sea salt, more to taste
2 to 2 ¼ pounds bone-in, skin-on chicken thighs
2 cups cherry tomatoes, halved
1 small red onion, halved and thinly sliced
Pinch of red-pepper flakes, plus more for serving
Olive oil, for drizzling
½ cup torn fresh basil or mint leaves
Nutritional analysis per serving (4 to 6 servings)
4 grams carbs; 157 milligrams cholesterol; 400 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 30 grams fat; 1 gram fiber; 522 milligrams sodium; 27 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Place the fennel seeds in a mortar and pound lightly with a pestle until the seeds are broken up (you don’t have to grind them to a powder). Alternatively, lay the seeds on a cutting board and use the flat side of a knife to crush them, pressing on the knife with your hand.
- Step 2
Combine the crushed seeds with lemon zest and salt, mixing well. Rub the chicken all over and underneath the skin with the salt mixture.
- Step 3
Heat an ovenproof skillet over medium-high. Once hot, add the chicken, skin side down, and let it cook until the fat renders and the skin turns dark golden brown, 6 to 10 minutes. Flip the chicken pieces and put the skillet in the oven. Cook until chicken is cooked through, about 25 minutes.
- Step 4
While the chicken cooks, in a medium bowl, combine the tomatoes, red onion, pinch of salt and red-pepper flakes, tossing to combine.
- Step 5
Remove the chicken from the oven and place the thighs on a platter. Carefully pour all (or just some) of the chicken fat from the skillet into the tomato mixture. Stir to combine and season with more salt, if needed. Pour tomatoes over the chicken on the platter, drizzle with olive oil, and top with fresh basil or mint, and more red-pepper flakes to serve.
Private Notes
Comments
Made this tonight but decided to listen to the comments and added the tomatoes/onions to the baking chicken. Don't do this. The tomatoes release too much water and it ruins the schmaltz. Just make it like Melissa tells you to.
If your thighs, like mine, produced a lot of schmaltz, I tossed some of the schmaltz straight into the tomatoes/onions (along with a little sherry vinegar) and tossed some cubed bread into pan to toast in the remaining drippings until golden. Then I plated as a base for the chicken and veggies. Turned it into a great one-dish panzanella!
I’ve made variations of this before and I like to add the tomatoes with about 20 minutes to go. The heat dehydrated and brings their flavor to the fore. Also, thanks for using thighs in this recipe. Chicken breast meat is so bland and flavorless it contributes nothing to the flavor of practically any chicken dish.
I am the exception but this recipe did nothing for me. Found it average and not very tasty.
Good weeknight dinner. Made as written -technique wise - but added torn bits of country sourdough to the tomatoes along with bits of fresh mozzarella. Finished with torn bits of basil and mint and extra red pepper flakes bc I like extra zip. A glass of rosé was a perfect oairing on this hot, humid summer day.
Followed Melissa's directions and the chicken was fantastic.