Taste the Excitement of Italy!
Experience the bold and vibrant flavors of ‘Nduja. This dish not only excites the palate but also brings a unique twist to your meals. Discover how our recipe transforms everyday dining into a culinary adventure!
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Ingredients
- 8 Chicken Thighs bone-in/skin on
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Sweet Paprika
- 1 tsp Garlic Powder
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 Yellow Oniion
- 6 cloves Garlic minced
- 2 tbsp 'Nduja Sausage
- 4 tbsp Tomato Paste
- 1 tsp Dried Thyme
- 1 cup Chicken Broth
- 1/4 cup Parmesan grate or finely shred
- 14 oz. Chickpeas drained
- 14 oz. Baby Potatoes - Peeled or Unpeeled larger halfed
Instructions
Preperation
- Preheat the oven to 400℉
- Combine the chicken thighs with salt, pepper, sweet paprika and garlic powder. Set aside.
- Finely chop the onion and mince the garlic cloves
- Heat oil and butter over medium high in a large oven proof skillet or pan. Add chicken thighs skin-side down and sear for 3-5 minutes. Reduce heat to medium and sear the thighs for 10 minutes. Move around to prevent burning. Turn, and sear bottom-side for 5 minutes. Transfer to clean
- Discard the excess fat, if needed, leaving about 2 tablespoons in the skillet.
- Reduce the heat to medium low. Add onion and garlic, cook for 3 minutes. Add 'nduja and tomato paste, stir and cook for 2 minutes. Add thyme and deglaze the skillet with chicken broth. Simmer for 2 minutes, while stirring and scraping up the brown bits on the bottomof the skillet with a wooden spoon.
Assemble and Bake
- Stir in Parmesan, then add the chickpeas and potatoes. Return the chicken and it's juices to the skillet skin-side up.
- Transfer to the oven and bake for 20 minutes. Then reduce the temperature to 320℉ for 20 minutes more.
