Ingredients
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Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup pitted black olives (such as Taggiasca or Kalamata)
- 1/4 cup capers, rinsed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons pine nuts
- 1 teaspoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Chicken
- Season the chicken thighs generously with salt and pepper.
2. Brown the Chicken
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-6 minutes per side. Remove the chicken and set aside.
3. Sauté Aromatics
- In the same pan, add the chopped onion and cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook for another minute.
4. Deglaze the Pan
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
5. Simmer with Flavorings
- Add the chicken broth, olives, capers, parsley, pine nuts, and rosemary to the pan. Stir to combine.
6. Return the Chicken
- Return the browned chicken thighs to the pan, skin-side up. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender. Spoon the sauce over the chicken occasionally during cooking.
7. Serve
- Remove from heat and garnish with additional parsley if desired. Serve hot with crusty bread, roasted potatoes, or polenta to soak up the flavorful sauce.
