The Recipes

Iron Skillet Chicken with Chickpea Puree

Just this week I saw an online deal for iron skillets, which of course I purchased.  I was contemplating a purchase of three times as much, so when I got these bad boys, I felt like I was actually saving money.  Untrue?  Absolutely.  Conscience clear?  Absolutely.  Just ask some of my good friends, Mike and Alissa.  They are masters of creative finance.  Masters.

And, well, hey... the first dish turned out amazing.

Iron Skillet Chicken with Chickpea Puree


Ingredients:

- 1 bone-in, skinless chicken breast
- 1/4 yellow bell pepper, sliced
- 1/4 green bell pepper, sliced
- 1/4 red bell pepper, sliced
- 2 cloves of garlic, minced and divided in half
- 3 sprigs of thyme, leaves picked and roughly chopped
- 1/4 of a 14.5-oz. can of chopped tomatoes
- splash white wine
- 1/2 lemon, zested
- handful of parsley, chopped
- 1/3 of a 14.5-oz. can of chickpeas
- 1 c. of chicken stock
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Heat a light layer of olive oil in the skillet.  Season the chicken with salt and pepper and lay it in the skillet breast-side down.  Let the chicken cook for 3-4 minutes per side; until a light brown crust is formed.  Remove the chicken and set aside.

Add the peppers to the skillet and season with salt.  Let them soften for 5-6 minutes.  Add the garlic and cook for one minute.  Add the tomato, thyme, and wine.  Let the wine reduce by half.  Nestle the chicken into the pan, adding a few splashes of stock as needed.  Transfer the pan to the oven and cook for 20 minutes.

While the chicken cooks, heat the beans and garlic for a few minutes; until the garlic is fragrant.  Add the stock and let it simmer.  Transfer the mixture to a blender and season with salt, pepper, and half of the lemon zest.  Puree until smooth and pour it onto your plate or into a small bowl.

Remove the pan from the oven.  Top the chicken with the parsley and remaining lemon zest.  You can take the pan to the table as is, serving the puree on the side, or pour the puree onto a plate and top with the chicken and vegetables.