Classic Skillet Chicken
1/3 cup extra virgin olive oil
2 medium onions, sliced
8 garlic cloves, finely chopped
2 tsp sweet paprika
2 tsp turmeric
2 medium tomatoes, chopped
1 celery heart, 1 inch dice
4 Yukon gold potatoes, 2 inch dice
1 tsp kosher salt
1 whole chicken cut into 10 pieces, plus 6 wings
1 tsp Aleppo pepper
2 tsp Old Bay Seasoning
2 cups chicken stock or water.
In a large skillet, warm oil over medium heat. Add the onion and sauté for about 5 minutes, until softened.
Add the garlic and continue to sauté.
Add paprika and turmeric and stir well.
Add the celery and sauté for 3 minutes.
Add the potatoes and sprinkle the salt directly on the potatoes.
Add the chicken skin side down and sauté for 5 minutes. Flip the chicken and sprinkle the skin with the Aleppo pepper and Old Bay seasoning.
Pour the chicken stock around the edges of the skillet.
Bring the liquid to a boil, then cover the skillet.
Reduce heat to medium low and allow to simmer for 1 hour.
To achieve a perfect golden brown color, place uncovered skillet in an oven preheated to 450°F for 15-20 minutes.
