ExampleRecipe
Example post, written to show this format.
Skillet lemon chicken with Castelvetrano olives
Bone-in thighs, a bright pan sauce, and olives that do most of the seasoning.
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
This is the chicken I make when I want the house to smell like dinner and I do not want a project. The skin stays in the pan long enough to render, the olives go in once the onion is soft, and the lemon juice waits until the end so it stays bright.
Ingredients
- 4 bone-in, skin-on chicken thighs, about 2 pounds
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 4 garlic cloves, smashed
- 1 cup Castelvetrano olives, smashed and pitted
- 1 lemon, half juiced and half sliced into thin rounds
- 1/2 cup chicken stock
- 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
- A handful of parsley, chopped, to finish
Method
- Pat the thighs dry. Season both sides with most of the salt and all of the pepper. Heat the oil in a 12-inch skillet over medium. Lay the thighs in skin side down and let them cook, mostly undisturbed, until the skin is deep gold and releases from the pan, about 12 minutes. If they stick, they are not ready.
- Turn the thighs and cook another 2 minutes, then move them to a plate. Pour off all but a tablespoon of the fat.
- Add the onion to the same skillet with a pinch of salt. Cook until it slumps and picks up the browned bits, about 5 minutes. Stir in the garlic, thyme, and olives and cook until the garlic smells sweet, about a minute.
- Nestle the thighs back in, skin side up, and tuck the lemon rounds around them. Pour in the stock and the lemon juice. Lower the heat so the sauce simmers gently and cook until the thickest part of a thigh reaches 175°F, about 12 to 15 minutes.
- Rest the chicken on the plate for 5 minutes. If the sauce is thin, simmer it for a minute on its own. It should coat a spoon. Taste for salt, spoon it over the chicken, and finish with parsley.