Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken under the skillet. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chicken under the skillet is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Chicken under the skillet is something that I’ve loved my entire life. They are fine and they look fantastic.

Rub mixture under skin and on outside of chicken. Place chicken skin side down in skillet. Place a second skillet or a foil-wrapped brick over chicken. Rub mixture under skin and on outside of chicken.

To get started with this recipe, we have to first prepare a few components. You can cook chicken under the skillet using 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken under the skillet:

1. Get 2-4 chicken thighs, deboned but with skin on
2. Get 1-2 large cloves of garlic, peeled
3. Get 1/2 a spicy chorizo ring
4. Make ready salt and smoked paprika for seasoning
5. Get 3 large tomatoes
6. Get 1 handful basil leaves

Remove top skillet and turn chicken skin side up. Seared, sauteed, or simmered in all kinds of sauces. Great dinners happen when chicken meets a hot skillet. Get recipes, including quick, easy, and healthy options.

Instructions to make Chicken under the skillet:

1. If you have bone-in chicken thighs, don’t panic: it’s not terribly difficult to remove the bones. Place a thigh skin down on a board and make an incision along the bone with a sharp knife.
2. Using the tip of the knife and short shallow strokes, expose the bone along its length.
3. Work your way around the both ends of the bone, making sure you cut off the tendon around its head; it needn’t be very tidy. Slide the knife underneath the bone and release it. Do the same with the remaining thigh.
4. Slice the garlic cloves quite thinly on a diagonal, if the cloves are small. Slice the chorizo into 2mm thick rings; you’ll want about 4 slices per one thigh.
5. Slide your finger under the skin of each thigh, making a pocket. Push about 6 slices of garlic and 4 chorizo rings evenly distributed under the skin of each piece. Season them with salt and smoked paprika on both sides.
6. Skin the tomatoes by scoring the tops crosswise and plunging them into boiling water for a couple of minutes. Drain and peel the skin off. Slice each tomato horizontally quite thickly to get about six slices for each piece of chicken. Remove some of the seeds and juice from the slices. Sprinkle them with salt and place on paper towels for a few minutes to drain the liquid.
7. Prepare two heavy frying pans or cast iron skillets (the one for the cooking also oven-safe). If the bottom of the pan that’s going to weigh the chicken down is not too clean, use a disc of parchment paper to cover the bottom.
8. Place the chicken skin side down in one skillet and put it over high heat. Place the other skillet (with or without parchment) over the chicken and press it down.
9. When the chicken starts to sizzle, turn the heat down to medium. Cook the chicken for 10-15 minutes without moving until the skin is brown and crispy. In the meantime preheat the oven to 200C/400F/gas 6.
10. Lift the chicken from the skillet and turn off the heat. Place the tomato slices in the skillet, sprinkle the sage leaves over the tomatoes and place the chicken thighs skin side up on top of the tomatoes.
11. Roast in the oven for 10 minutes, remove and rest for another 10 minutes before serving.

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