Chicken Thighs With Tomatoes And Feta

Ingredients

6 skin-on, bone-in chicken thighs (about 2¼ lb. total) We’ve also used boneless skinless thighs and that is delicious too!

½ tsp. kosher salt, plus more

1¼ lb. cherry tomatoes (about 2 pints)

¼ cup siracha sauce (or harissa paste)

3 Tbsp. red wine vinegar

4 oz. feta, cut into (¼”-thick) planks

Crusty bread (for serving)

Preparation Steps

1. Pat chicken thighs dry with paper towels; season all over with salt.

2. Arrange skin side down in a cold large cast-iron skillet.

3. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13–16 minutes.

4. Using tongs, transfer chicken to a plate, arranging skin side up.

5. Combine tomatoes, siracha sauce or harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet.

6. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8–10 minutes.

7. Nestle chicken thighs into tomatoes, skin side up.

8. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6–8 minutes.

9. Remove from heat and let sit 5 minutes.

10. Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little—and that’s exactly what you want.

10. Pick leaves off remaining 2 oregano sprigs and scatter on top.

11. Serve with fresh bread for sopping up the extra tomato sauce.

Note:

We found this recipe through Bon Apetit but edited to use siracha sauce when we didn’t have any harissa paste. We have now tried both versions and find they are equally delicious. Make sure to cook enough tomatoes because you will definitely want the extra sauce for dipping!

Don’t forget to buy yummy bread for dipping into the tomato sauce and scooping up the chicken!!

Additional note: We’ve recently used boneless skinless thighs when we didn’t have bone in – and actually like this version alot. Less worry about whether the chicken is done and easier to eat with guests because – no bones.