Braised Greek Chicken Thighs
 
 
Makes about 6 servings
Ingredients
  • 8 bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 3 tablespoons olive oil
  • 1 head garlic
  • 2 (8-ounce) packages pearl onions, blanched and peeled
  • 3 lemons, halved
  • ¼ cup fresh lemon juice
  • ½ cup dry white wine*
  • 3 sprigs fresh thyme
  • 1 cup mixed Greek olives, pitted
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 350°. Remove chicken from refrigerator; let stand at room temperature 20 minutes. Sprinkle chicken with 1½ teaspoons salt and 1 teaspoon pepper.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, skin-side down, and cook until browned, 5 to 6 minutes. Slice ¼ inch from top of garlic. Add garlic to pan; turn chicken over. Cook until browned, about 3 minutes. Remove chicken and garlic from pan.
  3. Add onion and lemon; season with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
  4. Cook, over medium heat, stirring often until tender, about 5 minutes. Add lemon juice, wine, and thyme. Continue to cook over medium heat, scraping browned bits from bottom of pan, about 5 minutes. Add chicken, garlic, and olives.
  5. Bake 40 to 45 minutes (loosely cover with foil to prevent excess browning, if necessary). Let cool slightly. Garnish with fresh thyme, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/braised-greek-chicken-thighs/