Crispy Chicken

Lemon and Olive Chicken Thighs

Inexpensive chicken thighs are paired with lemon and olives for this easy weeknight meal that pairs well with herbed rice and crusty bread. DTN/Progressive Farmer image by Rachel Johnson)

Serves: 2 | Time: 30 minutes

4 large bone-in, skin-on chicken thighs

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

3 tablespoons vegetable oil

4 whole cloves garlic, peeled

2 shallots, peeled and thickly sliced

½ cup low-sodium chicken stock

½ cup dry white wine (substitute additional chicken stock if desired)

¾ cup mixed olives or capers

2 large lemons

Parsley (garnish), if desired

1. If time allows, take chicken thighs out of package; place on a baking sheet lined with a paper towel. Pat chicken dry; sprinkle with salt and pepper. Leave uncovered in the fridge overnight or at least 30 minutes. (This step dries out the chicken skin for golden crispness.)

2. In a Dutch oven or a deep sauté pan, heat vegetable oil over medium heat. Add whole garlic cloves and shallots; cook 2 minutes or until golden. Transfer to a serving dish.

3. Place chicken, skin side down, into oil; fry 8 to 10 minutes or until chicken is crispy and deep brown.(The chicken is ready once it doesn’t stick to the bottom of the pan). Using tongs, flip chicken; cook another 5 minutes or until golden. Transfer to serving dish with the garlic and shallots.

4. Drain off most fat from the hot pan, leaving the crispy bits on the bottom. While the pan is still hot, deglaze with white wine and/or chicken stock, stirring to gather all the flavor from the bottom of the pan. Add olives and juice of one lemon.

5. Add chicken back to the pot; cover and cook 15 minutes or until chicken is cooked through. Slice remaining lemon; serve with chicken. Sprinkle with parsley, if desired.