Listen up, men: Chicken breasts may get all the glory, but dark meat has its merits too. It’s flavorful, it’s high in iron, and it has a pretty comparable fat count to the white stuff—once you ditch the skin, that is.
But don’t just stop at tossing chicken thighs on the grill. They actually get super tender and flavorful when simmered, like in this recipe from Nigella Lawson’s new book, Nigellissima: Easy Italian-Inspired Recipes (Clarkson Potter).
The British chef says you can add some orzo pasta as a side, but her favorite way to serve it up is actually with wilted spinach and a little bread. (Skip the pasta and bread, of course, if you’re watching your carb intake.)
CHICKEN WITH TOMATOES & PEPEPRS
- 1 tbsp garlic-flavored oil
- 1 banana shallot or 1 small red onion, peeled and finely chopped
- 1 lb chicken thigh fillets, cut into bite-sized pieces
- 1 tsp dried oregano
- 2 tbsp marsala
- 1 14-oz can died tomatoes, plus water to rinse out can
- 1 tsp kosher salt or ½ tsp table salt, or to taste
- 1 12-oz jar (approx. 8 oz drained) roasted red peppers
- Pour oil into a small, flameproof Dutch oven or heavy-based pan—Nigella uses an old enamelled cast iron one with an 8-inch diameter—and cook the chopped shallot, stirring frequently, until soft. (This should take about 3 minutes; an onion may take longer.)
- Add chicken pieces and dried oregano; turn them in the hot pan. Add Marsala and watch it bubble up, then promptly add canned tomatoes and salt.
- Half-fill the empty tomato can with water and pour it into pan, rinsing out as much of the tomato residue as you can.
- Drain roasted red peppers and snip with scissors—for ease—into bite-sized pieces and add to pan, then bring to a boil before turning down heat and leaving to cook at a steady simmer, uncovered, for 20 minutes until the sauce has thickened slightly and the chicken is cooked through. Decant into a bowl, or bowls, or just leave in the pan, if you prefer, and serve.