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Skillet Chicken with Sundried Tomato and Chickpeas

Recipe photo courtesy of Ren Fuller

You need two skillets for this recipe, one to cook the chicken thighs, and one to put on top as a weight, which helps the meat stay moist and the skin turn crispy. Store-bought sundried-tomato pesto flavors the chicken and makes a brothy sauce for the chickpeas, while thinly sliced fennel serves as a crisp, fresh counterpoint.

Source: Martha Stewart Living, May 2018
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  • MS11787361
    21 JAN, 2019
    My kids and family loved it! I was not able to add the leeks and chickpeas to same pan since the pan had too many brown bits from the chicken. I made the chickpeas in a separate pan with chicken pan juices. Delicious!
    Reply

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