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.
Ingredients For Skillet Chicken with Sundried Tomato and Chickpeas Recipe
8 Bone in, skin on chicken thighs
Kosher salt and freshly ground pepper
0.25 cup Sundried tomato pesto
2 tablespoon Extra virgin olive oil
2 part Leeks, white and light green only, thinly sliced and thoroughly washed
2 can Chickpeas, rinsed and drained
1 Head fennel, thinly sliced, fronds reserved
Nutrition value
62
calories per serving
7 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
7 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
0 g
Protein
0 g
Fiber
0 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
1 mg
Iron
0 mg
Vitamin A
85 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
1 mg
Manganese
0 mg
Phosphorus
2 mg
Selenium
0 mcg
Zinc
0 mg
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
