Chicken Thighs With Green Olives And Lemon (Pollo Con Olive E Limone)
This flavorful and comforting dish combines tender chicken thighs with the savory richness of green olives and a burst of citrus from lemon. A touch of white wine adds depth to the sauce, creating a deliciously balanced meal. Perfect for a cozy night in or a special dinner with loved ones, this recipe is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 1 Tbs. extra-virgin olive oil
- 8 bone-in, skin-on chicken thighs
- Fine sea salt and freshly ground pepper, to taste
- 1 large red onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 small jalapeño chili, seeded and minced
- 4 Tbs. chopped fresh flat-leaf parsley
- 1/2 cup dry white wine
- 1 cup pitted meaty green olives, such as Cerignola, quartered
- Juice and zest of 1 lemon, zest removed in thin strips
Instructions
- In a large ovenproof fry pan over medium heat, warm the olive oil. Season the chicken thighs on both sides with salt and pepper. Arrange 4 of the thighs, skin side down, in the pan. Cook, without turning, until crispy and golden brown on the bottom, 5 to 6 minutes. Turn and cook until browned on the second side, 3 to 4 minutes longer. Transfer to a plate. Repeat to brown the remaining thighs. Pour off and discard all but about 2 Tbs. of the fat in the pan.
- Reduce the heat to medium-low, add the onion to the pan and sauté until beginning to wilt, 3 to 4 minutes. Add the garlic, jalapeño and 2 Tbs. of the parsley and sauté until the onion is soft, about 4 minutes longer.
- Return all of the chicken thighs, skin side up, to the pan and pour in 1/4 cup (2 fl. oz./60 ml) of the wine. Simmer gently, uncovered, until most of the wine has evaporated, about 10 minutes. Turn the chicken pieces and add the olives and lemon zest. Pour in the remaining 1/4 cup wine and cook at a gentle simmer until most of the wine has evaporated, about 10 minutes longer. Add the lemon juice and raise the heat to medium. Turn the thighs and cook until opaque throughout and the juices run clear when you insert a fork into the thickest part of a thigh, about 5 minutes longer.
- Position a broiler pan 4 inches (10 cm) below the heat source and preheat the broiler. Transfer the frying pan to the broiler and broil just to brown and crisp the chicken skin, 1 to 2 minutes.
- Transfer the thighs to a serving platter and pour the pan juices over them. Sprinkle the remaining 2 Tbs. parsley on top and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Rustic Italian</i>, by Domenica Marchetti (Weldon Owen, 2011)
Yield
Serves 4.
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