a meal in itself
This dish is remarkable - it is redolent of the Med. Chicken thighs are cooked in olive oil and wine, along with lemons and garlic. This dish is succulent enough to be enjoyed on Sunday tables, but easy enough to make any night of the week, particularly when you have those bouts of summer rainstorms. Goes wonderfully with lemon oregano potatoes. Here is what you need
cooktime: 45 minutes
preptime: <20 minutes
preheat oven: 375 F
serves: 4 along with other sides
4 bone in chicken thighs with skin
1 tsp each of dried fennel, thyme, marjoram, oregano
1 lemon, thinly sliced
1 whole bulb of garlic, top removed
1 small shallot, minced
2 TBSP capers
1 c cerinogla olives with pits ( you can substitute Kalamata if you prefer)
1/2 bottle dry white wine, such as pinot grigio or sauv blanc
1/4 c olive oil
a few sprigs of fresh oregano and thyme
salt and pepper to taste
start by patting the chicken dry and season well with salt and pepper. I find that seasoning at this stage is all the seasoning I need because of the salt in the capers and olives. However, you be the judge.
In a pan with a tight fitting lid, sear the chicken skin side down until nicely brown in the olive oil. Turn and sear the other side, remove to a plate and set aside.
add the shallots, whole bulb of garlic, capers, lemons and olives to the pan. Stir and scrape the bottom of the pan with a spatula. Add the wine and simmer for 7 - 8 minutes until fragrant. Add oregano and the seared chicken thighs
cover and bake in the oven for 35 -40 minutes.
Serve with remaining wine and lemon oregano potatoes if desired