Celebrity chef Linton Hopkins serves chicken dinner on deadline

You serve dinner on the fly every day, so we asked a professional Atlanta chef to try it your way. Our star chef's answer: Braised Chicken Thighs with tomatoes, onions and saffron -- ready in 30 minutes.

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You can make this, too

Linton Hopkins, chef and owner of Restaurant Eugene and Holeman and Finch, demonstrates how he created a simple dinner that's high on flavor in just 25 minutes. And the entree is a true one-dish recipe -- cooked in an iron skillet.

• Get the picture: How-to photo gallery | Short video demonstration
• Get the recipes: Braised Chicken Thighs and a Fresh Arugula Salad
• Helpful hints: Linton's tips for this meal
• Ask the chef: Post a comment or question for Linton Hopkins

Video


What's the secret ingredient in the sauce? Watch Linton Hopkins demonstrate how how he browns the chicken and makes the sauce -- all in one iron skillet. (Length 1 min, 45 secs.)