Skillet Chicken with Sundried Tomato and Chickpeas Recipe
Recipe By Martha Stewart-4
You need two skillets for this chicken dinner recipeone to cook thethighsand one to put on top as a weight, which helps the meat stay moist and the skin turn crispy.
4.8
22 Rating -
Rate
Non Vegdiet
45minstotal
25minsPrep
45m.total
25m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Skillet Chicken with Sundried Tomato and Chickpeas Recipe
- 2 Bone in, skin on chicken thighs
- As required Kosher salt and freshly ground pepper
- 0.06 cup Sundried tomato pesto
- 1/2 tablespoon Extra virgin olive oil
- 1/2 part Leeks, white and light green only, thinly sliced and thoroughly washed
- 1/2 can Chickpeas, rinsed and drained
- 1/4 Head fennel, thinly sliced, fronds reserved
Nutrition
value
value
62
calories per serving
7 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
- Fat7g
- Protein< 1g
- Carbs< 1g
- Fiber< 1g
MacroNutrients
- Carbs< 1g
- Protein< 1g
- Fiber< 1g
Fats
- Fat7g
Vitamins & Minerals
- Calcium1mg
- Iron< 1mg
- Vitamin A85mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B92mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium1mg
- Manganese< 1mg
- Phosphorus2mg
- Selenium0mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-4