Mediterranean Chicken Skillet

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  400g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  1 tsp or 2g

• Onions

  Raw

  1 slice, large or 38g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Asparagus

  Raw

  12 spear, medium or 192g

• Garlic

  Raw

  1 tbsp or 9g

• Oregano

  Spices, dried

  1 ½ tsp, leaves or 2g

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

Directions

1. Preheat oven to 450F. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 minutes. Flip, and continue to cook until browned on other side, about 4 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)
2. Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 minutes. Flip, and cook until charred on other side, about 2 minutes. Transfer to plate with chicken.
3. Add tomatoes and remaining 1 tablespoon oil to skillet; cook, undisturbed, until blistered, about 4 minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 minute. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.
4. Bake in preheated oven until a thermometer inserted in thickest portion of chicken reaches 170F, 12 to 15 minutes. Remove from oven, and garnish with oregano.
5. (source: https://www.myrecipes.com/recipe/mediterranean-chicken-skillet?did=593317-20201224&utm_campaign=dinner-tonight_newsletter&utm_source=myrecipes.com&utm_medium=email&utm_content=122420&cid=593317&mid=47419399527)