Ingredients
- 2 cup grape tomatoes (12 ounces)
- 1 can (19 ounces) white beans, drained and rinsed
- 2 tablespoon brine-packed capers, rinsed
- 1 tablespoon minced garlic (from 4 cloves)
- 2 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 pound shelled large shrimp (about 15), tails left intact
- 3/4 cup chicken stock
Preparation
Baking Directions:
Preheat oven to 450°.
Season chicken with salt.
Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat.
Swirl in oil.
Cook chicken, skin side down, until browned, about 5 minutes.
Flip chicken, and push to side of skillet.
Add 1 cup stock and 1/2 teaspoon salt.
Add potatoes to liquid.
Bring to a boil.
Add garlic, olives, lemon wedges, and thyme to liquid.
Return to a boil.
Heat broiler.
Preheat a large, heavy ovenproof skillet (preferably cast iron) on top rack for 15 minutes.
Meanwhile, toss together tomatoes, beans, capers, garlic, 1 tablespoon oil, and 1/2 teaspoon salt in a bowl.
Toss shrimp with remaining tablespoon oil and 1/4 teaspoon salt in another bowl.
Remove skillet from oven, and add tomato mixture.
Broil until tomatoes are charred and beginning to collapse, about 5 minutes.
Remove from oven, and stir in stock, then shrimp.
Broil, stirring halfway through, until shrimp are opaque, about 3 minutes more.
Drizzle with oil.
Tips:
Iron is one of the more reactive metals, which is why traditional wisdom is not to cook tomatoes and other acidic foods in cast iron, since they can pick up a metallic flavor.
In our experience, this isn't an issue if the pan is well seasoned.