Mediterranean Chicken Thighs with Olives

• 92
  8 bone-in, skin-on chicken thighs, patted dry

  CHICKEN THIGHS92$42.00Buy from Heritage Foods
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 95
  1 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 84
  4 cloves garlic, thinly sliced

  Garlic84$4.19Buy from Rosebud's Real Food
• 85
  1 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 71
  3/4 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 88
  1/2 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 58
  1/2 cup gherkin-stuffed olives, halved

  Gherkin Stuffed Olives58$16.00Buy from The Pickle Factory

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Pat the chicken thighs thoroughly dry with paper towels, then season both sides evenly with fine sea salt and freshly cracked black pepper.

2. 2

   Heat the extra-virgin olive oil in a wide skillet over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed for 7 minutes until the skin turns deep golden and crisp, then flip and sear for 3 minutes before transferring to a plate.

3. 3

   Lower the heat to medium. Add the sliced garlic and dried oregano directly into the rendered fat in the skillet, stirring for 1 minute until fragrant.

4. 4

   Pour in the cherry tomato passata, chicken broth, halved gherkin-stuffed olives, scraping up the browned fond from the bottom of the pan as it comes to a brisk simmer for 2 minutes.

5. 5

   Return the chicken thighs to the skillet skin-side up, resting them in the sauce while keeping the crisp skin exposed. Cover partially, reduce heat to medium-low, and braise for 12 minutes until cooked through to an internal temperature of 165°F (74°C).

6. 6

   Uncover and simmer for 2 minutes to reduce the pan juices slightly, then remove from heat and let rest for 3 minutes before spooning the savory olive and tomato sauce around each thigh to serve.