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Braised Chicken Thighs With Olives And Herbs




4–6 bone-in, skin-on chicken thighs
Kosher salt, freshly ground pepper
1 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
6 garlic cloves, smashed
1 cup canned diced tomatoes
1 cup Smoked Paprika and Sun-Dried Tomato Potlikker
1 tsp. crushed red pepper flakes
⅓ cup pitted Kalamata olives, halved
¼ cup coarsely chopped oregano
¼ cup coarsely chopped parsley
2 tsp. finely grated lemon zest


Pat chicken dry with paper towels; season with salt and pepper on both sides.
Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in skillet and cook, undisturbed, until skin is crisp and golden brown, 8–10 minutes. Turn chicken over and cook on other side until golden brown, 5–7 minutes. Using tongs, transfer chicken to a plate, leaving fat behind.
Add onions and garlic to skillet. Cook, stirring often, until onions are translucent and beginning to brown at the edges, 6–8 minutes. Reduce heat to medium-low and stir in tomatoes. Cook, stirring occasionally, until mixture is jammy, 5–7 minutes. Stir in potlikker and red pepper flakes, season with salt and pepper, and bring to a simmer.
Return chicken to skillet, arranging skin side up. Cover skillet and simmer until chicken is tender and cooked through (an instant-read thermometer inserted into the thickest part of thighs should register 165°), 15–17 minutes.
Uncover skillet; scatter olives, oregano, parsley, and lemon zest over chicken.