Chicken pieces with the bone stay more moist than boneless cuts. The bone adds thickness to the meat, requiring more cooking time to reach the ideal 165-degree internal temperature. A stove-top preparation in a skillet gives you an alternative cooking option when you don't want to oven-roast or grill the poultry. The direct contact with the hot skillet creates a crisp outer surface on the bone-in chicken, whether you cook breasts, thighs, drumsticks or another part.
Step 1
Heat a large, deep skillet and add the olive oil. Season the bone-in chicken pieces with salt, pepper, oregano and garlic powder.
Step 2
Cook the chicken until the outside is browned and crisp, about 10 to 12 minutes. Turn the chicken pieces frequently so the poultry browns evenly.
Step 3
Pour the chicken broth into the pan with the chicken pieces to help keep them moist as they continue cooking thoroughly. Heat the pan until the chicken broth boils.
Step 4
Turn down the burner to medium low so the chicken mixture simmers. Place a lid on the pan and simmer for 20 to 25 minutes. Rotate the pieces of chicken every five to seven minutes so all the meat gets a chance in the broth.
Step 5
Check the internal temperature of the chicken with a meat thermometer, looking for a minimum reading of 165 degrees. Test the poultry at the thickest part, making sure not to touch the thermometer to a bone. Continue cooking the chicken until it reaches the minimum temperature before removing from the pan.
Step 6
Pull the bone-in chicken from the broth. Remove the meat from the bone or serve the pieces whole.
Tips and Warnings
- Removing the skin from the chicken pieces before cooking improves the health value of the meal.
Things You'll Need
- Skillet
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 2 cups chicken broth
- Meat thermometer
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