Chicken and vegetable skillet bake recipe Recipe - Better Homes & Gardens Australia
Try this quick and easy chicken and vegetable skillet bake that's a delicious one-pan meal that's perfect for busy weeknights.
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Cooking tools:
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Can opener
- Spoon
- Pepper mill
Ingredients
- 1kg free-range chicken thighs, sliced
- Freshly ground black pepper
- ½ cup extra virgin olive oil
- 6 eschalots, peeled and halved
- 6 cloves garlic, chopped
- 4 bay leaves
- 1 tsp toasted fennel seeds
- 4 carrots, peeled and chopped
- 2 red capsicums, diced
- 1 cup broccoli florets, chopped
- 400g can chickpeas, no added salt
- 1 cup chicken stock, no added salt
- ¼ cup dry-roasted almonds, chopped
- 1 bunch flat-leaf parsley, roughly chopped, to garnish
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