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Author: Samantha

Baked 'Nduja Chicken

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Servings: 4 people
Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 4 minutes

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.