BRAISED CHICKEN THIGHS WITH ALMONDS AND OLIVES

DiAnne · ‎09-22-2010

My friend made this for dinner last week and I was one of the lucky guests. It is from Daphne Oz.

1 T unsalted butter
1 T extra virgin olive oil
8 chicken thighs (about 3 pounds)
Leaves from three fresh thyme sprigs
2 shallots, halved and thinly sliced
2 cloves garlic, minced
1/2 cup pitted Castelvetrano olives
1/4 cup Marcona almonds, chopped
1/4 cup dry white wine
2 cups low sodium chicken broth
1/2 cup finely chopped fresh flat leaf parsley

In Dutch oven on med melt butter in olive oil. Season chicken with 1 t Kosher salt and 1/2 freshly ground black pepper. Add to pan skin side down. Cook until skin is golden (about 6 minutes). Turn and cook until browned on other side (4 to 5 minutes). Transfer to plate.

Reduce heat to medium low. Add thyme leaves. When they start to sizzle add shallots and 1/2 t Kosher salt. Cook stirring often 3 - 4 minutes or until shallots soften. Add garlic and cook 1 minute. Stir in olives and almonds.

Increase heat to medium and add wine, stirring and scraping up any browned bits. When wine comes to a simmer, return chicken to pan skin side up along with any accumulated juices. Pour in chicken broth, increase heat and bring to a boil. Reduce heat to simmer. Simmer uncovered until chicken is cooked through, about 15 minutes.

Serve chicken on a platter with sauce and shower of fresh parsley.

Note: This recipe used bone in/skin on thighs. I may try taking the skin off next time. I found the olives in olive bar of a high end market. They are bright green. The sauce is very thin. If you want it thicker remove chicken thighs to the platter add a slurry of cornstarch. .