Chicken With Summer Vegetables

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 450°F (230°C). Slice scallions into 2-inch-long pieces and place dark green parts in a large bowl; set white and light green parts aside. To the large bowl with scallion greens, add shishitos and 1 teaspoon vegetable oil and toss until evenly coated.

2. 2

   Heat an empty 12-inch oven-proof skillet over high heat until hot, about 5 minutes. Add scallion mixture to skillet in a single layer and cook, tossing occasionally, until lightly charred on all sides, 4 to 5 minutes. Transfer to a cutting board, and let rest until cool enough to handle, about 5 minutes. (Do not wipe skillet out.)

3. 3

   In a small bowl, stir together paprika, pepper, and 1 tablespoon salt, and sprinkle evenly over chicken. Add remaining 1 tablespoon vegetable oil to now-empty skillet, and add chicken skin-side down in a single layer; cook over medium heat, undisturbed, until deeply browned on underside, 5 to 8 minutes. Flip chicken and cook, undisturbed, until browned on other side, about 4 minutes. Transfer chicken to a large plate, skin-side up, reserving drippings in skillet; set aside.

4. 4

   Add bell peppers, 1 teaspoon salt, and reserved white and light green scallion parts to skillet, and cook over medium-high, undisturbed, until lightly browned on underside, 3 to 5 minutes. Add garlic and 3 herb sprigs, and cook, stirring and tossing constantly, until fragrant, about 2 minutes; stir in cherry tomatoes and remove from heat.

5. 5

   Place chicken skin-side up on top of vegetables in a single layer, and bake until an instant-read thermometer inserted into the thickest part of chicken registers 155°F, 15 to 18 minutes.

6. 6

   While chicken bakes, stem shishitos; finely chop charred shishitos and scallion greens, and place in a medium bowl; stir in cilantro, olive oil, lime juice, and remaining 1/2 teaspoon salt, and set aside. Divide chicken and vegetable mixture evenly among 4 plates, reserving liquid in skillet; discard herb sprigs.

7. 7

   Add sherry and remaining 3 herb sprigs to reserved liquid in skillet, bring to a simmer over medium-high and cook, undisturbed, until reduced by about half, 3 to 4 minutes. Remove from heat and stir in butter; drizzle sherry sauce and scallion topping evenly over chicken and vegetables; discard (or compost) herb sprigs.

Nutrition

calories

587 kcal

fatContent

38 g

fiberContent

7 g

sugarContent

11 g

sodiumContent

1623 mg

proteinContent

41 g

cholesterolContent

132 mg

carbohydrateContent

22 g

saturatedFatContent

11 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews