Description
A rustic French-style skillet dinner with browned chicken thighs, olives, tomatoes, and white wine, delivering rich flavors and comfort in under an hour.
Ingredients
- 4 chicken thighs (bone-in, skin-on recommended)
- 1 cup green olives, pitted and halved
- 2 cups tomatoes, diced
- 2 shallots, finely chopped
- 2 teaspoons fresh thyme, chopped
- 1 cup white wine
- 4 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for browning
Instructions
- Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Heat a large skillet over medium heat and add a thin film of olive oil. When the oil shimmers, add the thighs skin-side down.
- Brown the chicken undisturbed for 5–7 minutes until the skin is golden and releases from the pan. Flip and brown the other side for 3–4 minutes. Remove the thighs to a plate.
- Reduce heat to medium-low. Add the shallots and garlic to the same skillet and sauté for 1–2 minutes until translucent and fragrant, scraping any browned bits from the pan.
- Stir in the diced tomatoes, halved olives, and chopped thyme. Pour in the white wine and stir to combine, letting the liquid come to a gentle simmer for 2–3 minutes.
- Return the browned chicken to the skillet, nestling each piece into the tomato-olive mixture. Cover the skillet and simmer on low for about 30 minutes until the internal temperature reaches 165°F (74°C).
- Taste the sauce and adjust seasoning with salt and pepper. If the sauce is too thin, remove the lid and simmer a few minutes to reduce; if too thick, add a splash of stock.
- Serve hot.
Notes
For a lighter option, remove the skin after browning or use skinless thighs. Pair with crusty bread or buttery mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French