Skillet Chicken Thighs with Olives and Green Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 32 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 225 milligrams
- Sodium
- 983 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Protein
- 40 grams
- Sugar
- 17 grams
- Total: 40 min
- Active: 35 min
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.