Ingredients
- 1 tablespoon olive oil
- 1½ - 2 pounds boneless skinless chicken thighs
- Salt and pepper
- 1 medium shallot, thinly sliced
- 4 cloves garlic, chopped
- ¾ cup dry white wine*
- 1 tablespoon unsalted butter
- 1½ cups cherry tomatoes, halved
- ⅓ cup olives of your choice, pitted and coarsely chopped (Castelvetrano and/or Nicoise olives work great)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Couscous, orzo, rice, or potatoes for serving
- Chopped fresh flat-leaf parsley, for serving
- Lemon wedges, for serving
- Crusty bread, for serving
Procedure
Preheat oven to 425°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Once the oil is hot, add the chicken to the pan and sear for 3-4 minutes per side, or until it has developed a golden-brown crust. Remove chicken from skillet and set aside.
Add the shallot and garlic to the pan and cook for 30 seconds - 1 minute or until fragrant. Add the white wine, scraping up the brown bits on the bottom of the pan. Increase heat to high and simmer for 1-2 minutes. Add the butter and continue to simmer for a minute or so or until melted.
Add the chicken and its juices back into the skillet, along with the cherry tomatoes, olives, rosemary, and thyme. Season the skillet with salt and pepper. Bake for 15 minutes, or until chicken is cooked through, and tomatoes are starting to shrivel and burst. Discard the rosemary and thyme.
Serve chicken over couscous and finish with chopped parsley and a squeeze of lemon. Serve with crusty bread.
