Skillet Chicken Thighs With Schmaltzy Tomatoes
Updated July 3, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1teaspoon fennel seeds (or cumin or coriander seeds)
- 1teaspoon finely grated lemon zest
- 1teaspoon fine sea salt, more to taste
- 2 to 2¼pounds bone-in, skin-on chicken thighs
- 2cups cherry tomatoes, halved
- 1small red onion, halved and thinly sliced
- Pinch of red-pepper flakes, plus more for serving
- Olive oil, for drizzling
- ½ cup torn fresh basil or mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
400 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 27 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 375 degrees. Place the fennel seeds in a mortar and pound lightly with a pestle until the seeds are broken up (you don’t have to grind them to a powder). Alternatively, lay the seeds on a cutting board and use the flat side of a knife to crush them, pressing on the knife with your hand.
- Step 2
Combine the crushed seeds with lemon zest and salt, mixing well. Rub the chicken all over and underneath the skin with the salt mixture.
- Step 3
Heat an ovenproof skillet over medium-high. Once hot, add the chicken, skin side down, and let it cook until the fat renders and the skin turns dark golden brown, 6 to 10 minutes. Flip the chicken pieces and put the skillet in the oven. Cook until chicken is cooked through, about 25 minutes.
- Step 4
While the chicken cooks, in a medium bowl, combine the tomatoes, red onion, pinch of salt and red-pepper flakes, tossing to combine.
- Step 5
Remove the chicken from the oven and place the thighs on a platter. Carefully pour all (or just some) of the chicken fat from the skillet into the tomato mixture. Stir to combine and season with more salt, if needed. Pour tomatoes over the chicken on the platter, drizzle with olive oil, and top with fresh basil or mint, and more red-pepper flakes to serve.
Private Notes
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Cooking Notes
yorgos
I’ve made variations of this before and I like to add the tomatoes with about 20 minutes to go. The heat dehydrated and brings their flavor to the fore. Also, thanks for using thighs in this recipe. Chicken breast meat is so bland and flavorless it contributes nothing to the flavor of practically any chicken dish.
David
You won't get any schmaltz from chicken breasts.
Sean
Made this tonight but decided to listen to the comments and added the tomatoes/onions to the baking chicken. Don't do this. The tomatoes release too much water and it ruins the schmaltz. Just make it like Melissa tells you to.
Mike Muscato
Winner, winner, chicken dinner! Followed recipe to the letter except I used shallots instead of red onion. Will definitely put it into the dinner rotation
Paul OConnor
Delicious. I used boneless thighs so it didn’t need as much oven time. Next time I will cut the salt by half and swirl a tbs. of lemon juice around the pan to add to the veggies.
S
You could get skin-on bone-in chicken breasts and do it all the same way. Check the chicken for doneness earlier, after 15 minutes I guess. It's very easy to overcook chicken breasts, I recommend using a meat thermometer. AND chicken breasts aren't going to render nearly as much fat (schmaltz) as thighs. Pour any fat there is on the tomato salad and add olive oil to taste. It's not going to be "schmaltzy" like the title and point of this dish, but it will still taste good.
Bazz
This was very tasty. My two recommendations are to omit the lemon zest from the chicken rub (it just burned during the searing) and would reserve for the tomatoes in pan juices. I also added some red wine vinegar to the tomato mixture to give it some more “tang.” I would not recommend cooking tomatoes with the chicken - the hot shmaltz will soften them nicely.
john golden
I agree. I’m not a thigh man, the brownish meat is so unappealing
Debbie
No problem Margaret! Simply use bone-in skin on chicken breasts in place of the thighs. I suggest using the smaller organic breasts if you can find them. Otherwise you may want to cut larger breasts in half crosswise. Rub some olive oil under the skin before browning and season generously. Watch cooking time and use your instant read to reach 160 deg., no more.
Philipp
Cook rice Pickled onions
Tracey
This was ridiculously easy and yet delicious. You could season the chicken with any spice mixture you choose. It's the technique that produces perfectly crispy, juicy chicken. I used coriander, poultry seasoning, and salt and pepper. Otherwise, I followed the recipe exactly. Next time, I think I'm going to take out the chicken and put the tomato salad in the hot pan to cook for a few minutes. I really enjoyed this and will be adding it to my regular rotation.
latenac
It was ok. The onion was a little overwhelming at least for an hour afterwards. Schmaltz was nice but needed something more to make it more interesting.
jeremione
Ummmm guys?? What does sschmaltzy mean?
Bicycle Dude
I made this dish as directed except for the garnishing herb (I didn't have any on hand), and I will say this rocks in so many ways. It's simple, it's easy, and best of all, it's delicious! Serve with rice, pasta, polenta, or heaven forbid, mashed potatoes. It's also great as leftovers, or for lunch the next day!
Donna
Easy and delicious! I had skinless thighs so I rubbed olive oil on them before the seasonings. Chicken was done in under 20 minutes. This was a great opportunity for me to use my cast iron skillet!
Sarahy
Really good, a winner of a recipe. I did all in the oven and broiled chicken at the end to crisp up, as just could not stand the thought of being in front of a stove in July. I then sauteed onions and tomatoes for a quick minute and added capers and poured over chicken once it was out of the oven. Everyone enjoyed.
Betsy S
This was not quite so good as expected. I don’t think I would make it again
JC
Absolutely delicious! I gently scraped up the fond, mixed it in the schmaltz, and poured it over the tomatoes and onions. The tomatoes stayed firm and tasted bright. I do trim off the excess fat and skin before cooking the chicken thighs.
Patricia
Did not alter the recipe in any way-it was PERFECT!! The amounts and directions were exact-which I appreciate. This was given a "10" on my family cooking scale. I will search for your recipes.
David Morris
I add the tomatoes to the skillet after removing the thighs, no heat, just to deglaze and not lose the fond. Delicious.
ElisaTB
I also hate to dump out the drippings from my air fryer after making some wings. Anyone else who does?
Mary
The picture captured my attention this morning. Picked up the chicken thighs this afternoon and followed the recipe exactly as written. It is the perfect summer dinner. And I used every last drop of the chicken fat on the tomatoes and onions! The flavors are wonderful!
Janet
I added a little olive oil to the lemon-fennel mixture to help crisp the chicken skin. Worked like a charm.
Janet
I made this with skinless boneless thighs to cut the “smaltz”. The presentation is beautiful, but in our view the accumulated chicken fat over the tomato salad made the dish still too heavy. Next time I’ll stick with the skinless thighs but instead may top with a lemony vinaigrette. Just our taste.
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