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Creamy Turmeric Chicken Skillet
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Brief Description
This chicken recipe uses both fresh and dried turmeric to boost its flavor, color, and overall healthfulness.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: rachelwalker
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Posted On: Nov 10, 2020
Number of Servings:
Ingredients:
- 2 tablespoons - unsalted butter
- 1 - medium yellow onion, thinly sliced
- 1 - tablespoon peeled and minced fresh turmeric root
- 1/4 - teaspoon freshly ground black pepper
- 1/2 - teaspoon kosher salt, plus more for seasoning
- 1 1/2 - pounds boneless, skinless chicken thighs
- 1 1/2 - teaspoons ground turmeric
- 1/2 - cup dry white wine
- 1/2 - cup heavy cream
- 1/2 - cup low-sodium chicken broth
- - Cooked basmati or jasmine rice, for serving
- - Chopped fresh cilantro leaves and tender stems, for garnish
Directions:
1. Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
2. Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
3. Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.
4. Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.
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