Nickel Allergy Friendly Skillet Chicken Provençal

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Skillet Chicken Provençal

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.

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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