Pan-Roasted Chicken with Onions and Olives

Name: Pan-Roasted Chicken with Onions and Olives
Yield: 1
Ingredients: 2 skin-on boneless chicken breasts; 2 skin-on boneless chicken thighs; salt; Black pepper; 1 tbsp. bacon fat or canola oil; 1/4 c. white wine; 1 small onion; 1/2 c. chopped green olives; 2 clove garlic; 3 sprig fresh thyme; 1 small sprig fresh rosemary; 1 c. chicken stock; 1 tbsp. whole butter; 1 tbsp. Extra virgin olive oil

By Donald LinkPublished: Dec 28, 2010

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Garlic, olives, and fresh herbs permeate this easy, rustic chicken dish. Serve with creamy grits to catch all the savory sauce.

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Ingredients

2 skin-on boneless chicken breasts
2 skin-on boneless chicken thighs
salt
Black pepper
1 Tbsp. bacon fat or canola oil
1/4 cup white wine
1 small onion
1/2 cup chopped green olives
2 clove garlic
3 sprig fresh thyme
1 small sprig fresh rosemary
1 cup chicken stock
1 Tbsp. whole butter
1 Tbsp. Extra virgin olive oil

Directions

1. Step 1Season the chicken on both sides with salt and pepper. Preheat oven to 450 degrees F.
2. Step 2Heat a cast iron or heavy bottom skillet over medium high heat and add the bacon fat or canola oil. When the oil begins to lightly smoke add the chicken pieces skin side down and sear for about 5 minutes.
3. Step 3Place the pan with the chicken in the oven and bake for about 10 minutes.
4. Step 4Place the cooked chicken onto serving platter to rest and discard the oil left into the pan. Place the pan back on to a burner over medium high heat and add white wine, onion, olives, garlic, thyme, and rosemary. The wine will all but evaporate then add the chicken stock and reduce by at least half. Finish this sauce with the whole butter and olive oil and pour over the chicken. Serve with creamy grits.
  
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