Ingredients
- 8 chicken thighs, bone-in and skin-on
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 teaspoons herbes de Provence
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 5 garlic cloves, minced
- 1/3 cup dry white wine
- 2 cups cherry tomatoes
- 2/3 cup low-sodium chicken broth
- 1/3 cup green olives, pitted
- 2 tablespoons capers, rinsed and drained
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt, pepper, herbes de Provence, and dried thyme. Heat olive oil in a large skillet over medium-high heat and brown the chicken for about 5 minutes per side until the skin is golden. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional minute.
- Pour in the white wine to deglaze the pan, scraping the browned bits off the bottom. Stir in the cherry tomatoes and let them soften slightly for a few minutes.
- Return the chicken to the skillet. Add the chicken broth, green olives, and capers. Bring the mixture to a simmer, then cover and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Once done, sprinkle the lemon zest over the top and garnish with fresh chopped parsley before serving.