Main Dishesbonappetit4.6
Braised Chicken Thighs With Olives and Herbs
Fall-off-the-bone chicken thighs are braised to perfection in a smoky tomato potlikker.
👥 4 Servings👤 Carla Hall📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Pat chicken dry with paper towels; season with salt and pepper on both sides.
2
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.
3
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.
medium onions, thinly sliced2
4
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.
5
Uncover skillet; scatter olives, oregano, parsley, and lemon zest over chicken.
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