Chicken Chops Recipe
This hearty stovetop recipe is the perfect meal for a cold winter night. You can eat the skin or not — it's your choice!
SERVES ► 5
- ½ pound hot Italian sausages
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped mushrooms
- ½ cup ricotta cheese
- 5 boneless, skin-on chicken thighs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 (14-ounce) can diced tomatoes with garlic, undrained
- ½ cup red wine or Chicken Stock
In large skillet, cook sausage, onion, garlic, and mushrooms together over medium heat until the sausage is browned, stirring frequently.
Remove mixture from skillet with slotted spoon and place in medium bowl. Remove skillet from burner.
Add ricotta cheese to sausage mixture.
Loosen skin from the chicken pieces, leaving it attached at one end.
Stuff sausage mixture between skin and flesh, then smooth skin back over meat.
On plate, combine flour, salt, and pepper. Dredge chicken in this mixture.
Return skillet to burner and heat until hot. To drippings remaining in skillet, add chicken, skin side down.
Cook for 4–6 minutes without moving, then turn chicken and add tomatoes and red wine or stock.
Bring to a boil, reduce heat, cover, and simmer for 30–40 minutes or until chicken is thoroughly cooked and sauce is reduced. Serve over spaghetti or hot cooked rice.
Chicken chops are usually made from the bone-in chicken thigh. Sometimes a “chop” is made from the leg and thigh combination, or chicken quarter that is boneless. It's really just a piece of tender dark meat chicken, browned and simmered until tender. Cooking it with the skin on keeps it moist and doesn't add many calories to a dish if you don't eat it.