Skillet-Braised Chicken Thighs with Chickpeas

Title:
Skillet-Braised Chicken Thighs with Chickpeas

Yield:
6 Servings

Categories:
Chicken,
Spanish




Ingredients:





          -JUDI M. PHELPS


    12    Bone-in chicken thighs


          -(3-1/2 to 4 lb) skinned


          -and trimmed of fat


   1/2 c  White flour for dredging


          Salt & freshly ground pepper


          -to taste


 1 1/2 tb Olive oil


     2 sm Dried red chile peppers;


          -crumbled


     2    Onions; quartered and thinly


          -sliced


     2    Cloves garlic;finely chopped


     1 ts Paprika


     1 ts Dried marjoram


     2 lg Vine-ripened tomatoes;


          -seeded & chopped


     2 lg Green bell peppers; cored,


          -seeded and thinly sliced


     1 c  Reduced-sodium chicken broth


          -defatted


    19 oz Can chickpeas; drained and


          -rinsed


     2 tb Fresh parsley; chopped, for


          -garnish






 In a shallow dish, dredge chicken thighs in flour, shaking off the excess.


 Season both sides with salt and pepper. In a large cast-iron or nonstick


 skillet, heat 1 tablespoon of the oil over high heat. Add the chicken,


 partially cover the pan and cook until the chicken is nicely browned, about


 2 minutes per side (it will not be fully cooked). Remove from the skillet


 and set aside.


 


 Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the


 skillet.  Add dried chile peppers and cook until they turn dark, about 2


 minutes.  Remove with a slotted spoon and discard. Add onions and garlic to


 the skillet; cook until soft and lightly browned, 5 to 7 minutes. Add


 paprika and marjoram and cook, stirring, for 1 minute. Add tomatoes, green


 peppers and salt and pepper to taste; cook for 5 minutes longer.


 


 Return the chicken to the skillet, along with 1/2 cup of the chicken broth.


 Cover and simmer until the chicken is tender and no longer pink inside, 20


 to 25 minutes. Add chickpeas and the remaining 1/2 cup broth; simmer for 5


 to 8 minutes.  Blot off any fat that rises to the surface with paper


 towels.  Taste and adjust seasonings. (The dish can be made up to 2 days in


 advance and stored, covered in the refrigerator. Reheat gently on the


 stovetop or in the microwave oven before serving.) Garnish with parsley.


 Serves 6.


 


 Each serving provides:  291 calories, 21 g protein, 11 g fat, 28 g


 carbohydrate, 411 mg sodium, and 51 mg cholesterol. Source: The Eating Well


 New Favorites Cookbook.


 


 Shared and MM by Judi M. Phelps jphelps@shell.portal.com or


 jphelps@best.com


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini