For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
Using chicken breasts, we’ve created boneless chicken “wings,” which are stuffed with mozzarella and blue cheese, fried, and tossed in a finger-licking-good buffalo sauce before being served with your choice of ranch or blue cheese dressing.
This elegant single-skillet meal for two is deceptively easy to make. Ready in under an hour, this skillet chicken dinner includes your protein (perfectly golden-crisp chicken thighs), green veggies, a starch, and a whole lot of vibrant flavor.