I went to see Alison Roman speak about her new Cookbook, Nothing Fancy, recently. She talked about how cookbooks are sometimes a source of inspiration for creating your own recipes, not just copying ones. They had some of her food there to try and it was all so delicious. I knew I would find some great inspiration from her beautiful book.
I had a bunch of cherry tomatoes and saw there was a recipe for tomatoes dressed in toasted fennel and anchovies. I am not an anchovies kind of person, but I was inspired. I decided to use the tomatoes and fennel base and add some friends to the pan with chicken. The result was so delicious, I loved the leftovers and wished I had made more! I hope this recipe inspires you to make it, or inspires you to make a riff on it for your own dinner. Full recipe to follow the montage.
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| Doesn't this look just delightful? |
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| The simple and lovely cast. |
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| It is like an Italian deconstructed salsa! |
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| Get a good sear on those chicken thighs |
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| Pin it for later! |
Pan Seared Chicken Thighs with Tomatoes, Artichokes and Fennel Seeds
1 container of cherry tomatoes
1 small shallot, minced4 cloves garlic, minced
1 cup, chopped marinated artichoke hearts (about a small jar)
1 tbsp fennel seeds
1 tbsp dijon mustard
1 tbsp. red wine vinegar
1 tbsp. butter
seasoning of your choice, I used Cavendar's Greek seasoning
4 chicken thighs with the skin on, preferably, but skinless will work
Heat oven to 375. Combine tomatoes through vinegar in a bowl and combine. Heat butter in a large skillet. Season chicken and place skin side down in the skillet. Cook for 7 minutes in each side. Add tomato mixture to the skillet and spread evenly around chicken. Add to preheated oven and cook for 10 minutes, or until chicken is cooked through and tomatoes are beginning to burst.
Happy Cooking!
Missy
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