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American Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

American Chicken Sauté

American Chicken Sauté is a staple of weeknight dinners across the United States, embodying the simplicity and heartiness that define home-cooked meals. Crafted with familiar ingredients like chicken thighs, onions, and peppers, it's a dish that speaks to the everyday cook's desire for comfort and ease. It's not about precision but about the feel of things — a little more salt, a touch more oil, the generosity that comes with cooking for those you care about.

The sautéed chicken emerges tender and juicy, while the onions and peppers add a sweet, slightly sharp contrast. Each bite is a balance of savory, with black pepper lending a gentle warmth. This dish is served straight from the pan, inviting everyone to gather around and share in its unfussy, flavorful simplicity.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt and freshly ground black pepper on both sides. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers, indicating it's hot enough for browning.
  2. Place the seasoned chicken thighs in the skillet, skin side down if they have skin, and let them cook without moving them for about 5-7 minutes. You're looking for a deep golden-brown crust to form. Flip the chicken and brown the other side for another 5 minutes. Once browned, remove the chicken from the skillet and set it aside on a plate.
  3. While the chicken rests, prepare your aromatics. Slice 1 onion and 2 peppers into thin strips. In the same skillet, add the sliced onion and peppers, using the remaining oil and chicken drippings to cook them. Stir occasionally, scraping up any browned bits from the bottom of the pan, until the onions are translucent and the peppers are tender, about 5-7 minutes.
  4. Return the browned chicken thighs to the skillet, nestling them among the cooked onions and peppers. If there’s any accumulated juice on the plate, add that to the skillet as well. Reduce the heat to medium and cover the skillet, allowing the chicken to cook through. This should take about 10-15 minutes, and the chicken will be done when it reaches an internal temperature of 75°C (165°F) and the juices run clear when pierced.
  5. Once the chicken is cooked, check the skillet for excess liquid. If there's too much, increase the heat slightly and let it simmer uncovered until the sauce reduces to your desired consistency. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  6. Finish by sprinkling freshly chopped herbs like parsley or chives over the dish, if desired, for a burst of color and freshness. Serve the American Chicken Sauté directly from the skillet, making sure each serving gets a good mix of chicken, onions, and peppers.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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