I love one skillet recipes, and this one surely is a winner. The chickpeas cook along in the sauce while the chicken is roasting, leaving the chickpeas with an al dente bite and the chicken nice and juicy with a crispy skin. I served it with charred bimi, but almost any vegetable would work with this dish (a fresh simple salad for example)!
For us the chickpeas are enough but if you’d like something to soak up the yummy gravy you can serve it with mashed potatoes, roasted potatoes, crunchy bread or even rice.
Inspired by a recipe by @anna_s_table and the delicious organic chicken I got at the market this morning from @uwbiologischeslager
Skillet Roasted Chicken with Creamy Sage Chickpeas
- 2 chicken legs & 2 chicken thighs (see notes)
- 2 cans (400 g) chickpeas, drained
- 3 garlic cloves, minced
- 1 medium shallot, finely chopped
- 1 celery stick, finely chopped
- 1 whole garlic head
- 1/2 cup dry white wine
- 1/2 cup chicken stock (± 1/4 chicken stock cube + 1/2 cup water)
- 200 ml cream (full fat or lighter if your prefer)
- 50 g grated parmesan
- 1 tsp mustard
- 1 tbsp unsalted butter
- 5 thyme or rosemary sprigs (dried fine too)
- 10 (dried) sage leaves
- Zest of 1 lemon
- 3 tbsp olive oil
- Pepper & Salt
- Chicken seasoning
- 1/2 tsp each: smoked paprika, ground cumin, dried rosemary, dried sage, chili flakes, salt, black pepper
- 1 garlic clove, minced
- 1 tbsp olive oil
Preheat the oven to 200°C.
Combine the spices for the chicken seasoning and massage this into the chicken so it's coated on all sides.
Heat olive oil in a large oven-proof skillet (see notes) over medium high heat.
Add chicken and sear all sides until golden brown, about 3-4 minutes per side. Remove from skillet and set aside. Discard any excess oil.
Melt the butter in the hot pan and add the shallots, onions and celery. Give it a good stir and sauté for 2-3 minutes until the onions are softened. Season with a goof amount of freshly crushed black pepper and salt.
Deglaze the pan with the white wine, with a wooden spoon scrape the tasty bits from the bottom of the pan. Let simmer for ± 3 minutes until the alcohol has evaporated.
Add the chicken stock, the mustard and zest of one lemon and bring to a boil.
Stir in the cream, the parmesan and the chickpeas. Taste the sauce and season with pepper and salt if needed.
Return the chicken to the skillet, skin side up. Sprinkle with sage and rosemary.
Halve the garlic lengthwise and nestle the halves, open side up, in between the chicken.
Place the skillet in the oven and roast until the chicken is completely cooked through, about 30 minutes.
Squeeze out 2 or 3 roasted garlic cloves and add them to the sauce, smash with a fork. And to finish it off add a squeeze of lemon juice.
Serve it with some crusty bread to soak up the juices and some charred bimi for example.
- It's hard to get just chicken thighs with skin in The Netherlands so I used whole chicken legs. Simple chicken thighs without skin would work too!
- If you don't have an oven proof skillet you can also transfer everything to an oven dish before adding it to the oven.