2. Pan-Seared Thighs with Tomatoes and Basil
What you need:
2 lbs chicken thighs, skin on and bone-in
Salt and pepper to taste
2 tbsp olive oil
A pint of grape tomatoes
2 garlic cloves, minced
½ cup basil leaves, chopped
Preheat the oven to 450 degrees. Pat the chicken thighs until they are completely dry. Season each side with salt and pepper. Heat a tbsp of olive oil in a cast-iron skillet. When the oil is hot, add the chicken to the skillet with the skin side down. Cook until skin is crispy and brown and the fat is rendered. Transfer the skillet to the oven and then cook for about 12 minutes with the skin side down. Turn the chicken over and cook for 7 more minutes.
Remove from the oven and transfer to a paper towel to absorb any excess oil. When the chicken is cooking, heat the remaining olive oil. When the pan is hot, add the tomatoes. Season with some salt and pepper. Stir the tomatoes occasionally until the blister and pop. stir in the garlic and cook for about 2 minutes. Remove from heat and stir in the basil. Divide up the chicken and top with the tomatoes. Garnish with fresh basil.