Advertisement

Skillet-Braised Chicken Thighs with Chickpeas

September/October 1994, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 2.9 (8 votes)

This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead.


Skillet-Braised Chicken Thighs with Chickpeas Recipe

1 Review for Skillet-Braised Chicken Thighs with Chickpeas

05/25/2011
Pretty Good

Easy to assemble and prepare. Not quite as flavorable as I would have liked. I added some tyme and Mrs Dash. This did the trick.

Chicken was juicy and flavorful
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner