Pan Roasted Chicken Thighs With Olives And Pine Nuts

By foodiva

Ingredients

• 2 tsp olive oil
• 1 1/2 lbs bone in, skin on skin on chicken thighs (4 medium thighs)chicken thighs (4 medium thighs)
• kosher salt
• 1 bunch broccolini
• 4 cloves garlic, chopped
• 1 cup mixed pitted olives
• 1/4 cup pine nuts
• 1 tsp dried chopped rosemary, or 1 tbsp fresh
• 1/4 cup white wine or vermouth

Details

Servings 4
Preparation time 5mins
Cooking time 31mins
Adapted from justalittlebitofbacon.com

Preparation

Step 1

Instructions

Preheat oven 450F.

Heat olive oil in a an oven safe skillet over medium high heat. If you did not brine the chicken, sprinkle the thighs liberally with salt before putting them in the pan. When the pan is very hot and the oil is shimmery, place the chicken thighs skin side down in the skillet. Sear for 5 minutes, then turn and sear for 3 minutes.

At this point, drain out most of the fat, leaving a tablespoon or two in the skillet. Turn the chicken again to skin side down and add the broccolini to the skillet, scattering it around the chicken. Transfer the skillet to the oven and roast for 10 minutes. Pull the skillet out of the oven, turn the chicken again to skin side up; add the garlic, olives, pine nuts, rosemary, and white wine. Roast for 5 minutes more.

If needed, bring the white wine in the chicken to a boil on the stove top for 3-4 minutes to thicken the sauce. Also, this will cook out much of the remaining alcohol.