This recipe for Schmaltzy Chicken and Stuffing Skillet showcases the versatility of instant stuffing, a product often relegated to annual holiday appearances. Boxes of the dried mix can be found near the breadcrumbs year-round.
Here, it’s used to prop up skin-on, bone-in chicken thighs in a bed of savory stuffing, bolstered by aromatics and sweet-tart dried cranberries. Starting with a cold pan ensures even rendering of the chicken fat and crispy skin.
Recipe Overview
The recipe serves 4 and takes approximately 1 hour and 10 minutes to complete. It requires 2 lb. skin-on, bone-in chicken thighs, 3 Tbsp. extra-virgin olive oil, 1 large onion, and 2 celery stalks, among other ingredients.
The preparation involves seasoning the chicken thighs with kosher salt and freshly ground pepper, then cooking them in a large stainless-steel skillet with olive oil over medium-high heat. The chicken is cooked undisturbed, rotating the pan around the burner often to promote even browning, until the skin is browned and the chicken releases easily from the pan, which takes 7–10 minutes.
Step-by-Step Instructions
The recipe is completed in three steps. Step 1 involves cooking the chicken, while Step 2 requires combining the chopped onion, celery, and butter in the same pan, then adding the instant stuffing mix, dried cranberries, and water. The mixture is cooked over medium-high heat, stirring often, until the onion is softened and just starting to turn golden, taking 8–12 minutes.
In Step 3, the chicken is nestled into the stuffing, and the pan is transferred to the oven to bake until the chicken is cooked through and the top of the stuffing is golden brown and crisp, which takes 45–55 minutes. Finally, top the chicken and stuffing with more dried cranberries and reserved celery leaves, and serve with wedges of the reserved lemon.
This skillet dinner is a delightful way to use up a jug of cider. Canned purée delivers rich body and deep flavor, without the nonna-level cook time. A fancy-feeling dish that comes together in 20 minutes.
