Bruschetta Chicken Recipe
I love a bone-in chicken recipe. There’s something about the juiciness and flavor that totally overshadows the fact that I have to eat around a bone. One pot chicken recipes with bone-in chicken thighs are especially awesome because the bone produces so much flavor and the dish always turns out great. There are other food bloggers out there that know what I mean with the bone in, skin on deal. Check out this chicken recipe from Damn Delicious for instance. Beautiful, and damn…delicious!
Bone-in chicken thighs remind me of my childhood. They remind me of the times I would come home from volleyball or basketball practice and there would be a big plate of freshly made chicken on the counter waiting for my sisters and I. They remind me of family nights when my dad would cook up some great roasted chicken thighs and homemade french fries and we’d watch movies and have cookies and ice cream for dessert.
That’s really why I love bone-in chicken thighs so much.
First I started with the above ingredients, turned on a stainless steel skillet to medium-high, tossed in the butter and a dash of olive oil, minced the garlic and threw half into the pot to cook.
I also took this time to separate my chicken thighs and season them. I used balsamic vinegar, half of the garlic, a sprinkle of red pepper flakes and olive oil. Salt and pepper to taste of course. Pour about half of the bruschetta mixture onto your chicken and mix until well coated and combined.
Once the garlic becomes fragrant, toss in your sausage so they can get a little crispness on the outside. I love the caramelization of the outside and moistness inside. Once they cook a bit, about 2 minutes, place your chicken thighs in the pan skin side down. If you’d like, you can drain the grease before placing your chicken. Looking back I should’ve done that!
Flip over after about 5-7 minutes. Let the skin get a little color.
Then I added the kalettes and some halved cherry tomatoes for color and freshness. Mix together until the kalettes are tender. Cook for about 5 minutes. I put the top on and cooked for about 10 minutes, and placed the whole thing into a 400 degree oven. I then cooked for another 10 minutes.
Remove from the oven, remove the top, check doneness and let sit for about 2 minutes. Serve up and enjoy! You can serve with a side of seasoned rice, plain rice, or even cauliflower rice!
Serve this bone-in chicken thigh recipe to your kids so they too can reminisce about the delicious meals their parents made for dinner when they were little. Or share the recipe with your friends or significant other, it will be a hit.
- - 3 Bone-in skin on chicken thighs
- - handful of kalettes
- - handful of sliced cherry tomatoes
- - 3 cloves garlic, minced
- - Roland brand Bruschetta
- - 1-2 spicy italian sausages, sliced
- - 2 tablespoons butter
- - 2 tablespoons olive oil
- - red pepper flakes to taste (omit if you don't want spice)
- First, start off by sautéing 2 minced cloves of garlic in 1 tablespoon of butter and 2 tablespoons of olive oil. Once the garlic becomes fragrant, add your sliced sausages.
- Season your chicken thighs with balsamic, your last minced clove of garlic, salt, pepper, red pepper flakes, and your bruschetta.
- Preheat your oven to 400 degrees fahrenheit.
- Once the sausages start to gain color, add your chicken thighs skin side down. Cook until browned a bit, about 5-7 minutes.
- Flip over and cook for about 5 more minutes.
- Add your kalettes and some sliced cherry tomatoes, add another tablespoon of butter and put your top on.
- Stick in the oven for about 10 minutes and then test for doneness.
- Let sit for about 2 minutes so the juices can rest, and dig in!