Provencal Chicken with Olives and Sun-Dried Tomatoes

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil, extra virgin
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken stock, low-sodium
• 1 cup white wine
• 1 cup kalamata olives, pitted
• 1 cup sun-dried tomatoes, thinly sliced
• 1 teaspoon herbes de Provence
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Season the chicken thighs with salt and freshly ground black pepper on both sides.
2. 02
   In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. 03
   In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 3-4 minutes until the onion becomes translucent.
4. 04
   Add the minced garlic to the skillet and cook for an additional minute until fragrant.
5. 05
   Pour in the white wine, scraping up any brown bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes.
6. 06
   Stir in the chicken stock, kalamata olives, sun-dried tomatoes, and herbes de Provence. Bring to a simmer.
7. 07
   Return the chicken to the skillet, skin-side up. Cover and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
8. 08
   Garnish with fresh parsley before serving. Serve hot with crusty bread or over a bed of rice.