Lemony Greek Chicken Thighs

Greek chicken 4

So delicious – olives, caper berries, sweet onions and tender chicken thighs …… you will be licking the pan, at least Leah did!

This is one of those “guideline” recipes.  I’m going to go ahead and give some amounts, but feel free to adjust to whatever you have on hand, or whatever your taste buds are asking for!

  • vegetable or peanut oil
  • 8 boneless, skinless chicken thighs
  • 1/2 large lemon, halved, then sliced
  • 4 garlic cloves, smashed lightly then halved
  • 1/2 large sweet onion, sliced
  • 1/2 cup mixed olives (I used kalamata, stuffed green & caper berries)
  • 2 tbsp of sliced sun dried tomatoes
  • generous handful of minced herbs (today I used parsley, oregano & thyme)
  • Salt & pepper to taste
  • Splash of good dry white wine

Season chicken thighs with salt and pepper.

Bring cast iron skillet up to a moderate temperature, add just enough neutral oil to generously coat the pan.  As soon as it starts to shimmer, add chicken thighs. Try not to overcrowd the pan as you want to get a nice sear on the chicken pieces.

Turn once they release easily from the skillet.  Once the second side has seared, remove from the heat.

To the same pan, add a splash of white wine and the onions, garlic, lemon & sun dried tomatoes.  Saute until the onion is translucent and just starting to soften.  Add the herbs and nestle the chicken back into the skillet.  Scatter olive mixture in amongst the chicken and put the whole skillet into an oven at 375 for 30 minutes.  Watch carefully and if you think the chicken is browning too quickly – cover with tinfoil so it cooks through.

Remove from heat, if desired finish with a squeeze of fresh lemon juice and a splash of your best olive oil.

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