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Receta Chicken And Corn Bread Skillet

by CookEatShare Cookbook

Ingredientes

1 pound skinned and bone chicken thighs, cut into 1 inch cubes 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 c. unsifted all purpose flour 1/4 c. oil 1 med. yellow onion, finely minced 3 cloves garlic, chopped

1 sm. carrot, peeled, halved lengthwise, and thinly sliced 2 c. minced canned tomatoes with juice 2 med. size stalks celery, coarsely minced 1 1/4 teaspoon grated orange rind 1 whole bay leaf 2/3 c. frzn green peas, thawed and liquid removed

Direcciones

1. Preheat oven to 400 degrees. Sprinkle the chicken with the salt and pepper, dredge in the flour, shaking off any excess. Heat 2 1/2 tbsp of the oil in a 10 inch ovenproof frying pan over moderately high heat for 1 minute. Add in the chicken and saute, stirring occasionally, till no longer pink on the outside, about 5 min. Transfer to a large plate.Add in the remaining oil, onion, garlic to the frying pan. Saute over moderate heat, stirring occasionally, till soft, about 5 min. Add in carrot, and saute till soft, about 5 min. Stir in the tomatoes, celery, orange rind, and bay leaf. Cook uncovered, till slightly thickened, about 7 min more.
2. If you like, remove 1/4 cup of the sauce from the frying pan and set aside for garnishing. Return the chicken to the frying pan and cook, uncovered for 4 to 5 min no longer pink on inside. Remove the frying pan from heat and throw away bay leaf. Stir in peas. For the corn bread use your own recipe or possibly a mix. Batter should be lumpy. Spoon the batter on top of the chicken, leaving a slight border. Transfer the frying pan to the oven and bake, uncovered, for 15 min or possibly till cornbread is golden brown. If using the sauce as garnish, drizzle it over the cornbread during the last minute of cooking. Serves 4.

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