One-Skillet Chicken and Chickpeas with Roasted Red Peppers

Preheat oven to 375°F. 

Heat oil over medium-high heat in a large ovenproof skillet. Season chicken thighs with salt and pepper and cook until browned, about 3 to 4 minutes per side. Transfer to a plate, reserving skillet, and set aside. 

Add onion and garlic to skillet and saute over medium-high until coated in the pan drippings and softened, about 3 to 4 minutes. Deglaze with water or stock and scrape up the bits from the bottom of the pan. Add chickpeas, roasted red peppers and artichoke hearts, season with salt and pepper and stir to combine. 

Add the reserved chicken thighs and bake until chicken is cooked through and the vegetable mixture is bubbly, about 15 to 20 minutes. Top with herbs (if using) and serve with toasted ciabatta (if using). 

Substitution Options: 
—Oil: Pretty much any type of cooking oil is fine; I usually have olive, avocado and coconut oil in the pantry. 

—Protein: I always have something defrosting in my fridge. It happened to be chicken thighs when I tested this recipe, but you can also use boneless or bone-in pork chops, halved bone-in, skin-on chicken breasts, even thick fish fillets. Just adjust the cooking time, as needed. 

—Seasonings: The recipe is flavorful as is, but feel free to add different seasonings when you stir in the chickpeas and other canned ingredients. Some ground cumin, smoked paprika or rosemary would be nice!  

—Liquid: You can use white or red wine or homemade or store-bought stock. No need to go to the store for those, though: water is perfectly fine.

—One More Idea: For a saucy, tomatoey twist, stir in a 15-ounce can of crushed tomatoes when you add the liquid. So good!