Description
Juicy chicken thighs are seared until golden, then braised in a bright, aromatic broth of white wine, lemon, garlic, and olives for a simple yet elegant one-pan meal.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 lemon, thinly sliced
- 1/2 cup pitted green olives
- 2 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook until golden brown, about 6-8 minutes. Flip and cook for 3 more minutes, then remove from skillet.
- Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes.
- Add chicken broth, lemon slices, olives, and thyme. Return chicken to the skillet, skin-side up. Bring to a simmer, then cover and cook for 20-25 minutes, until chicken is cooked through. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.