Sweet Pepper & Onion Relish Skillet Chicken

When your family has a packed agenda during the week, it helps to have a well-stocked pantry so you can throw dinner together in a hurry. Nobody wants to first go to the market after work.

Some of my favorite meals are made in a skillet, giving the flavors a chance to blend together to create a magical dish. And the best part of skillet dinners is there's only one pan to clean. Who doesn't love that?

I keep a variety of Harry & David relishes stocked and ready for easy recipes that need an extra boost of flavor. A chicken thigh — perhaps the most underrated, yet versatile part of the bird — becomes a culinary dream when simmered in the right sauce; and this sweet pepper & onion skillet chicken recipe is the perfect example of how one ingredient can launch a dish onto the top of your list of family favorites. It smells so good, your neighbors will come knocking.

Sweet Pepper & Onion Relish Chicken

PREP TIME: 10 minutesCOOK TIME: 45 minutesTOTAL TIME: 55 minutes

SERVINGS

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Ingredients

• 6 bone-in (skin on chicken thighs)
• 1 jar Harry & David Classic Pepper & Onion Relish
• 1 tablespoon olive oil
• 12 teaspoon kosher salt
• 12 teaspoon black pepper
• 34 cup chicken stock
• 2 tablespoons butter
• 112 tablespoons cornstarch
• 1 cup fresh baby spinach
• Fresh parsley (optional)
To serve
• 1 box pasta (your favorite, cooked)

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Instructions

1
Boil pot of salted water for pasta; cook pasta according to directions on the box.
2
Heat the oil in a large skillet over medium heat.
3
Season the chicken thighs with salt and pepper.
4
Place them in the hot skillet skin side down. Cook until the skin is crispy and golden brown, approximately 4-5 minutes. Flip the chicken over and continue cooking for an additional 4-5 minutes.
5
In a small bowl, whisk together chicken stock and relish until combined.
6
Pour the mixture into the skillet; bring to a boil. Turn the heat to low and simmer for 15-17 minutes or until the chicken is cooked through.
7
In a separate bowl, mix the butter and cornstarch together to form a paste. Stir the butter mixture into the sauce and continue cooking until thickened. Stir in the spinach.
8
Sprinkle the chicken with parsley and serve over the pasta. Serve immediately.

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