Spaghetti Mangiafuoco
December 7, 2019
Italian Stallion
March 11, 2020
This started as a recipe from my stepmom. She grew up on a farm in southern Indiana and would make this for us but hers was dredged in flour and more like an oven fried chicken. I am trying to be a bit more healthy and eat a low carb diet so I removed the flour and honestly, I don't miss it. This is still a really good chicken recipe thats super easy to make.
Preheat oven to 400. Season chicken on both sides with a sprinkling of thyme, salt, and pepper, set aside at room temp while the oven preheats.
In an oven safe skillet, heat on stove top over medium-high heat. When it's hot add the oil, when the oil is hot add the chicken and sear one side until golden brown, about 5 minutes. Flip chicken then add the peas and 1 or 2 tablespoons of the butter.
Place into the preheated oven on the middle shelf. Bake for 30 minutes give the peas a stir then add the remaining butter. When the thighs get to 180 degrees they are ready.
Ingredients
Directions
Preheat oven to 400. Season chicken on both sides with a sprinkling of thyme, salt, and pepper, set aside at room temp while the oven preheats.
In an oven safe skillet, heat on stove top over medium-high heat. When it's hot add the oil, when the oil is hot add the chicken and sear one side until golden brown, about 5 minutes. Flip chicken then add the peas and 1 or 2 tablespoons of the butter.
Place into the preheated oven on the middle shelf. Bake for 30 minutes give the peas a stir then add the remaining butter. When the thighs get to 180 degrees they are ready.