Name: Skillet Chicken Thighs with Olives and Green Beans
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 8 small skin-on, bone-in chicken thighs (2 1/2 pounds); Kosher salt and freshly ground pepper; 3 cloves garlic, sliced; 3 large sprigs thyme; 1/2 cup dry white wine; 1/3 cup red wine vinegar; 3/4 cup low-sodium chicken broth; 2 tablespoons packed light brown sugar; 16 pitted mixed olives; 8 prunes, halved; 1 12-ounce bag trimmed green beans

Directions

Preheat the oven to 400˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Pat the chicken thighs dry with a paper towel; season all over with salt and pepper. Place skin-side down in the skillet (they will fit snugly) and cook until the skin is very crisp and golden brown, about 8 minutes. Flip and lightly brown the other side, 2 minutes. Remove the chicken to a plate.
Drain off all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium, add the garlic and thyme and cook until the garlic starts to brown, 1 to 2 minutes. Add the wine, increase the heat to high and simmer, scraping the pan with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes. Add the chicken broth, brown sugar, olives, prunes and chicken, skin-side up; bring to a simmer. Transfer the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
Meanwhile, microwave the green beans according to the package directions. Season with salt and pepper.
Divide the chicken and green beans among plates. Simmer the sauce over medium-high heat until thickened, 2 to 5 minutes; season with salt and pepper. Spoon over the chicken.

Photograph by Ralph Smith

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Skillet Chicken Thighs with Olives and Green Beans

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