One-Skillet Recipe: Chicken


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The all-purpose (extra-large if you need it) stovetop to oven skillet is a kitchen essential. Mine works overtime and never lets me down. My skillet and a pair of tongs (which I would take with me if I was stranded on a dessert island – assuming that dessert island had a cooktop) turn out delicious dinners for my family. In the upcoming Chanukah issue of Joy of Kosher Magazine I have a week’s worth of 1-Skillet Meals in Minutes and this week at I am sharing 3 special skillet suppers with you all.

Today we have Chicken Thighs with Roasted Winter Fruit. The wonderful thing about skillet chicken is the crisp golden brown skin you get when searing for about 8-10 minutes on each side and then finishing off in the oven. Searing also lock in those juices so you have nice, moist, flavorful, did I say moist! chicken.

Your best friend and must-have-on-hand ingredient for skillet chicken is broth. I use boxed broth and always have extra in my pantry. This recipe comes alive with sweetness from apples, pears and grapes. A combo of mustard powder, cinnamon, garlic and thyme round out the flavors of this dish. Finish off with a drizzle of balsamic for a little tang to balance the fruit.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."