Skillet Chicken Thighs with Cerignola Olives and Potatoes

SERVES 4

ACTIVE TIME: 60 minutes TOTAL TIME: 60 minutes

Cerignola are large and meaty green olives with a mild flavour, making them perfect for a preparation like this, although you can use any large green olive here. If they’re very salty or briny, give them a quick rinse before adding them to the skillet.

8 bone-in, skin-on chicken thighs (about 2½ lbs.)

Kosher salt

Freshly ground black pepper 3 tbsp extra-virgin olive oil 1½ lbs. Yukon Gold potatoes, cut into 1" chunks

2 medium red onions, cut into 6 wedges each, left attached at the root end 2 sprigs fresh sage

¼ cup white wine vinegar

¾ cup crushed and pitted Cerignola olives

¼ cup chopped fresh Italian parsley, for garnish

PREPARE AND BROWN CHICKEN

1. Season chicken thighs with 1 tsp of salt and several grinds of pepper.

2. Heat olive oil in large skillet or shallow Dutch oven over medium heat. Brown chicken on both sides, eight to 10 minutes in all. What’s important when cooking chicken thighs with skin on is that you get the skin crisp, so cook on all sides until it is. Remove chicken thighs to plate as they brown.

PREPARE POTATOES

1. Add potatoes to skillet, toss to coat in oil and season with salt and pepper. Cook and toss until potatoes are golden. As with the chicken, you want the potatoes to get nice and golden brown, in 7 to 10 minutes.

2. Add onions, lower heat and cover skillet. Cook until onions begin to wilt, about 3 minutes. Uncover, and add sage and vinegar. Cover and simmer for 15 minutes.

ASSEMBLE

1. Uncover, stir up crusty bits at bottom of skillet, and add ½ cup of water. Stir in olives.

2. Add chicken back to pan, cover skillet, and cook until chicken is tender, about 20 minutes more.

3. Uncover, and increase heat to reduce sauce slightly, 3 to 4 minutes. Sprinkle with parsley, and serve.