2-3 chicken thighs (bone-in, skin-on)
2-3 tbsp olive oil (enough to coat pan)
1 yellow onion, chopped
1-2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup white wine vinegar
1 tsp dried thyme
1/2 cup kalamata olives, chopped
1 tbsp butter
Juice of 1 lemon (~2 tbsp)
1/2 cup chopped parsley, basil or other fresh herb (Optional)
Preheat oven to 450 degrees.
Pat dry chicken thighs and season with salt and pepper.
Heat olive oil in a skillet (I used an 8” skillet for two thighs) and, once hot, place the chicken, skin-side-down in the pan, allowing to brown for 3-4 minutes until skin is crisp. Flip chicken and brown for an additional 3-4 minutes (chicken will not be cooked through). Remove chicken from pan to a separate plate.
In the same pan, add the chopped onion and garlic and cook until soft. Pour in wine and vinegar and deglaze the pan (scrape up brown bits from the bottom). The vinegar will smell quite strongly, but it’ll mellow during the cooking process.
Add the chicken back to the pan, skin side up, making sure the onion-wine-vinegar mixture does not cover the chicken. Put in the oven for 15 mins or until cooked through.
Remove from oven and place chicken on the serving plate. Put the skillet back on the stovetop over medium heat (be careful as the handle will be hot!). Mix in olives and fresh herbs and cook for 1 minute.Stir in butter until sauce becomes glossy and slightly thicker.
Remove from heat and stir in lemon juice. Spoon sauce over chicken and serve!
Because of its acidity, recommend serving with a rich side dish like risotto or mashed potatoes
– Gwen Hasenauer