Eosinophilic Esophagitis Friendly Skillet Chicken Provençal
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil
For the sauce
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 medium carrots, cut into ½-inch rounds
- 2 medium zucchini, cut into ½-inch half-moons
- ½ cup pumpkin purée
- 1 tbsp apple cider vinegar
- 1 cup chicken bone broth
- ⅓ cup pitted kalamata olives, halved
- 2 tbsp capers, drained and rinsed
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp dried oregano
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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