One skillet chicken and olives in white wine sauce

• Gluten free

• Meat

  • 4 Chicken thighs

• Produce

  • 2 Garlic cloves
  • 1 Onion

• Canned Goods

  • 1 1/2 cups White wine or chicken stock, dry

• Condiments

  • 1 cup Star lemon stuffed olives

• Baking & Spices

  • 1 tbsp Olive oil to grease the skillet
  • 1 Pinch Salt

Found on atreatsaffair.com

Description

Ingredients

• 4 chicken thighs, skin and bone on
• 1 onion, julienne cut
• 2-4 garlic cloves, minced
• 1 1/2 to 2 cups dry white wine or chicken stock
• 1 cup STAR lemon stuffed olives
• Pinch of salt
• 1 tablespoon olive oil to grease the skillet
• *see recipe story for substitutions and amount of salt

Directions

• Heat the olive oil into a cast iron skillet over medium flame. Season the chicken with salt.
• Add the chicken thighs, skin down and sear until golden and crisp, about 5 minute.
• Turn the chicken and cook 5 more minutes on the other side.
• Remove the chicken from the pan.
• Add the onion and cook until softened.
• Stir in the minced garlic and white wine, scraping any pieces of chicken from the bottom of the pan.
• Bring the sauce to boil. Lower the flame to low.
• Return the chicken to the pan. Stir in the lemon stuffed olives.
• Cook over low flame until the chicken in fully cooked.
• Remove from the heat and serve warm with crusty bread.