Sovracosce di pollo al pomodoro e basilico

Ingredienti

• 8 to 10 chicken thighs (boneless, skinless)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup flour (or more, as needed)
• 1 tablespoon oil (olive oil or oil of your choice)
• 2 tablespoons butter (unsalted)
• 2 large shallots (minced)
• 1 tablespoon minced garlic
• 1/3 cup chicken broth (or more for additional sauce)
• 2 cups grape tomatoes (large ones halved)
• 1/4 cup basil leaves (or more)

Preparazione

1. 1

   Coat the chicken thighs with salt, pepper, paprika, garlic powder, and onion powder. Then coat the chicken in flour.

2. 2

   On medium heat, heat up your skillet (preferably cast iron, this is the one I use) and add olive oil and butter.

3. 3

   Once the butter has melted, add the chicken thighs, smooth side down, and then cook for 5 minutes or until the chicken releases from the pan. Flip and continue to cook for 5 minutes.

4. 4

   Remove the chicken from the skillet and set aside on a clean plate. Add the shallots and garlic to the skillet and saute for 2 to 3 minutes. Add additional butter if needed.

5. 5

   Add a splash of broth and deglaze the pan by using a wooden spoon to scrape the pan to dissolve the flavorful, caramelized bits from searing the chicken.

6. 6

   Add the grape tomatoes and broth to the skillet and simmer for 3 minutes, stirring throughout, continue to deglaze some more if needed.

7. 7

   Nestle the chicken thighs back into the skillet, between the tomatoes, and top with roughly chopped or torn basil. Serve and enjoy!