Ligurian Braised Chicken

Name: Ligurian Braised Chicken
Total time: 1 min
Ingredients: 2 lb. bone-in skin-on chicken thighs (6 to 8 thighs); ¼ cup extra-virgin olive oil; 2 whole cloves garlic, peeled; ⅓ cup dry white wine; 1 cup cherry tomatoes, halved; ⅓ cup Taggiasca olives or small black olives, pitted; ¼ cup pine nuts; 2 rosemary springs; 1 cup unsalted chicken or beef stock

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Total: 1 hours

Author : Enrica Monzani

Ingredients

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2 lb. bone-in skin-on chicken thighs (6 to 8 thighs)¼ cup extra-virgin olive oil2 whole cloves garlic, peeled⅓ cup dry white wine1 cup cherry tomatoes, halved⅓ cup Taggiasca olives or small black olives, pitted¼ cup pine nuts2 rosemary springs1 cup unsalted chicken or beef stock

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Instructions

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Step 1

Pat chicken dry with paper towels, then lightly season on both sides with salt and pepper. Heat the oil in a large deep skillet over medium heat until shimmering. Cook chicken, skin-side down, until lightly browned, about 6 minutes. Turn chicken over and cook for 1 minute. (Work in batches, if necessary, transferring thighs to a plate as they're done.)

Step 2

Return chicken to pan, skin-side up. Add garlic and cook, stirring often, until lightly blistered, about 2 minutes. Slowly pour wine into pan (liquid will bubble vigorously). Cook, undisturbed, until slightly reduced, about 2 minutes. Arrange tomatoes, olives, pine nuts, and rosemary around chicken, then pour in stock. Bring to a simmer. Cover, reduce heat to low, and simmer for 20 minutes.

Step 3

Remove lid and cook, adjusting heat as needed to maintain a gentle simmer, until sauce thickens slightly and chicken is tender and cooked through, 15 to 20 minutes.