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Pan Roasted Chicken Thighs with Olives and Pine Nuts - The crispy, crackling skin and juicy, flavorful meat on these chicken thighs is paired with salty olives and creamy pine nuts in this easy main dish. Add a bunch of broccolini, and you have dinner! | justalittlebitofbacon.com
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Pan Roasted Chicken Thighs with Olives and Pine Nuts

The crispy, crackling skin and juicy, flavorful meat on these chicken thighs is paired with salty olives and creamy pine nuts in this easy main dish.
Course Main
Cuisine Italian
Keyword pan roasted chicken, roasted chicken thighs
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings 4 servings
Calories 400kcal
Author justalittlebitofbacon

Ingredients

  • 2 tsp olive oil
  • 1 1/2 lbs bone in, skin on skin on chicken thighs (4 medium thighs)chicken thighs (4 medium thighs)
  • kosher salt
  • 1 bunch broccolini
  • 4 cloves garlic, chopped
  • 1 cup mixed pitted olives
  • 1/4 cup pine nuts
  • 1 tsp dried chopped rosemary, or 1 tbsp fresh
  • 1/4 cup white wine or vermouth

Instructions

  • Preheat oven 450F.
  • Heat olive oil in a an oven safe skillet over medium high heat.
  • If you did not brine the chicken, sprinkle the thighs liberally with salt before putting them in the pan. When the pan is very hot and the oil is shimmery, place the chicken thighs skin side down in the skillet. Sear for 5 minutes, then turn and sear for 3 minutes.
  • At this point, drain out most of the fat, leaving a tablespoon or two in the skillet.
  • Turn the chicken again to skin side down and add the broccolini to the skillet, scattering it around the chicken.
  • Transfer the skillet to the oven and roast for 10 minutes. Pull the skillet out of the oven, turn the chicken again to skin side up; add the garlic, olives, pine nuts, rosemary, and white wine. Roast for 5 minutes more.
  • If needed, bring the white wine in the chicken to a boil on the stove top for 3-4 minutes to thicken the sauce. Also, this will cook out much of the remaining alcohol.

Notes

  • Adding Oil to the Pan: You just need a teeny bit of oil to coat the pan so the chicken thighs release properly. I find 2 tsp works well for me. There will be a fair amount of oil in the pan once you've browned the thighs, but you will drain most of that out.
  • Brining: To brine the chicken thighs, mix together 4 cups of water and 1/4 cup kosher salt and let the chicken brine in the water for 30-45 minutes. When done, drain, rinse, and pat the chicken dry before proceeding with the recipe.
  • Olives: I use pitted kalamata olives and pitted unstuffed green manzanilla olives in the recipe.
  • Serving Suggestion: The chicken is wonderful served with Extra Crispy Roasted Potatoes or Cream Cheese Mashed Potatoes.
  • Inspiration: Lidia Bastianich's Lidia Cooks from the Heart of Italy.

Nutrition

Calories: 400kcal