Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Emma Ringness
While you might think of instant stuffing as a once-a-year darling that makes an annual appearance like Punxsutawney Phil, this recipe is a case study of why this product should be put to use throughout the year. (Boxes of the dried mix can be found near the breadcrumbs any month.) Here, it’s called into action to prop up skin-on, bone-in chicken thighs in a bed of savory stuffing that’s bolstered by aromatics and sweet-tart dried cranberries. Starting with a cold pan ensures even rendering of the chicken fat and crispy skin. The lot gets baked together, allowing the savory drippings from the chicken to soak into the stuffing. Serve with a side of cranberry sauce, a fresh salad, or all by itself for a one-pan dinner that recalls Thanksgiving any night of the week.
More delicious skillet dinners this way: Chicken Thighs With Spiced Couscous and Carrots; Ruffled Mushroom Pot Pie; and One-Skillet Chicken Pot Pie.
Recipe information
Total Time
1 hour 10 minutes
Yield
4 servings
Ingredients
2
lb. skin-on, bone-in chicken thighs (about 4 medium)
Kosher salt, freshly ground pepper
3
Tbsp. extra-virgin olive oil
1
large onion, finely chopped
2
celery stalks, leaves reserved, finely chopped
2
Tbsp. unsalted butter
1
6-oz. box instant stuffing mix
½
cup unsweetened dried cranberries, plus more for serving
1
lemon
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Season 2 lb. skin-on, bone-in chicken thighs (about 4 medium) on both sides with kosher salt and freshly ground pepper. Pour 3 Tbsp. extra-virgin olive oil into a cold large stainless-steel skillet and swirl to coat bottom of pan. Arrange chicken, skin side down, in pan and place over medium-high heat. Cook undisturbed, rotating pan around on burner often to promote even browning, until skin is browned and chicken releases easily from pan, 7–10 minutes. Transfer to a rimmed baking sheet or large plate and arrange skin side up.
Step 2
Combine 1 large onion, finely chopped, 2 celery stalks, finely chopped, and 2 Tbsp. unsalted butter in same pan and cook over medium-high heat, stirring often, until onion is softened and just starting to turn golden, 8–12 minutes. Add one 6-oz. box instant stuffing mix, ½ cup unsweetened dried cranberries, and 1¼ cups water, then finely grate in zest from 1 lemon and set lemon aside. Mix until stuffing is hydrated. Remove pan from heat and push stuffing to sides to create wells for chicken to rest in. Nestle thighs, skin side up, into stuffing. Transfer pan to oven and bake until chicken is cooked through and top of stuffing is golden brown and crisp, 45–55 minutes.
Step 3
Top chicken and stuffing with more dried cranberries and reserved celery leaves. Cut reserved lemon into wedges and serve alongside for squeezing over.