Recipe by Chef Nick Wallace
INGREDIENTS
4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
Kosher salt
Freshly ground black pepper
2 Tbsp unsalted butter
3/4 lbs small red potatoes, unpeeled quartered (about 8 potatoes)
1 small lemon, cut into 1/4-inch-thick slices and halved
4 cloves garlic, thinly sliced
1 cup, Dole® Canned Pineapple Chunks (diced with juice)
1/4 tsp crushed red pepper flakes
2 Tbsp fresh Italian flat-leaf parsley, chopped
DIRECTIONS
Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then pineapples with juice, lemons and the garlic around the chicken. Add 2 oz water, red pepper flakes and 1/2 tsp salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated and the thickest part of the chicken reaches 165° F (insert a meat thermometer to confirm temperature) and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
Serve with green beans, asparagus, or your favorite vegetable. Spoon any remaining juices over each serving.
Prep: 15 mins Cook: 1 hr 2 Servings
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