Lemon Chicken with Olives & Herbs

Ingredients

• 6bone-in skin-on chicken thighs
• 2 tbspolive oil
• 1 mediumyellow onion, thinly sliced
• 6 clovesgarlic, smashed
• 1 cupcastelvetrano olives, pitted
• 1lemon, thinly sliced
• 1/2 cupchicken stock
• 1/4 cupdry white wine
• 1 tspdried oregano
• 1/4 tspred pepper flakes
• 2 sprigsfresh thyme
• 2 tbspflat-leaf parsley, chopped
• to tastesea salt and black pepper

Method

1. 01

   Pat the chicken thighs dry. Season generously on both sides with salt and pepper. Dry skin is the only path to crisp skin.

2. 02

   Warm the olive oil in a wide, heavy skillet over medium-high heat. Place the thighs skin-side down and let them render undisturbed until the skin is deep gold and crisp, eight to ten minutes. Turn briefly to color the underside, then move to a plate.

3. 03

   Pour off all but a slow tablespoon of fat. Lower the heat. Add the onion and a pinch of salt and cook gently until soft and translucent, six to seven minutes.

4. 04

   Add the garlic, oregano, and red pepper flakes. Stir for a minute, just to bloom the spice in the warm fat.

5. 05

   Pour in the wine and scrape up anything caught on the bottom of the pan. Let it reduce by half.

6. 06

   Add the stock, lemon slices, olives, and thyme. Return the chicken skin-side up, nestling the thighs into the sauce so the skin sits proud and stays crisp.

7. 07

   Lower the heat. Cover loosely and simmer until the chicken is tender and cooked through, twenty to twenty-five minutes.

8. 08

   Off the heat: scatter the parsley over the top. Spoon the pan sauce across the chicken before serving.