Lemony Skillet Chicken and Brioche
In this comforting one-pan meal, salt-and-pepper chicken thighs roast atop sweet, buttery brioche, which conforms to the chicken like memory foam. The parts cushioning the chicken become soft and tender from the juices, and the bottoms and exposed portions turn golden and toasty. To marry it all, a simple, savory and bright pan sauce is made with shallots, butter, lemon and a touch of miso. Chopped dill lightens the mood. Serve with roasted green beans, or mixed greens tossed with a little lemon and olive oil.
Ingredients
- 1 1/2pounds boneless, skinless chicken thighs, patted dry
- Salt and black pepper
- 4tablespoons unsalted butter
- 1tablespoon olive oil
- 2tablespoons chopped shallot
- 1/4cup lemon juice (from about 1 large lemon)
- 1tablespoon white miso
- 4(1½-inch-thick) slices brioche or challah (see Tip)
- 1/4cup coarsely chopped dill or parsley
Directions
Heat the oven to 350 degrees. Season the chicken with salt and pepper and set aside. Heat 1 tablespoon of the butter and the olive oil over high in a large skillet. Once hot, sear the thighs in batches to avoid crowding, flatter sides down, until golden, about 4 minutes, then turn and sear the other sides briefly, just to cook the surface, about 1 minute. Transfer to a plate and turn the heat down to low.
Add the remaining 3 tablespoons butter to the pan. Once the butter is melted, whisk in the shallot and cook, stirring often, until slightly softened, about 1 minute. Whisk in the lemon juice, miso and 4 tablespoons water, scraping up any browned bits on the bottom of the pan. Turn off the heat and season with salt, if desired. Transfer to a small serving bowl and wipe the pan clean.
Arrange the bread slices in the skillet, tearing a piece in half if necessary. (They don’t need to fit perfectly in the base and can come up the sides a little to get toastier at the tips.)
Place the chicken thighs, browned sides up, on top. (If you want the ratio of toasty brioche to be higher, place the chicken thighs more off-center on the slices.) Bake until the bottom and exposed tops of the bread are golden and the chicken is fully cooked, 15 to 20 minutes.
Right before serving, stir the sauce and spoon over the warm chicken and brioche, reserving some to serve on the side, if desired. The bread will soak up the sauce quickly, so spooning the sauce over the chicken and brioche when ready to eat will also allow you to control the moist-to-crunchy ratio. Top with dill and more black pepper, if desired.
Notes
If you can only find thinner, presliced brioche, use 8 slices instead of 4.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 25 gramsCalories: 470Saturated Fat: 10 gramsUnsaturated Fat: 12 gramsSodium: 589 milligramsSugar: 2 gramsFiber: 2 gramsCarbohydrate: 23 gramsProtein: 38 grams
Source: https://cooking.nytimes.com/recipes/1024663-lemony-skillet-chicken-and-brioche