Fantastic flavorful dish! Just amazing! Juicy chicken thighs with a nice salty brine is like no other!
Total: 1 hr 30 min
Active: 15 min
Yield: 4 servings
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon canola oil
3/4 cup dry white wine
1/4 cup pitted kalamata olives, halved
2 sprigs fresh thyme
1 head heirloom garlic, separated into cloves and peeled (about 10 cloves)
1 medium shallot, sliced into rings
Preheat the oven to 375 degrees F.
Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.
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