Ingredients

The following ingredients have 4 Servings
  • 2 1/4 pounds chicken thighs (bone in, skin on)
  • salt to taste
  • 2 tablespoons olive oil
  • 1 1/2 cups chicken stock
  • 12 ounces Small Potatoes (Yukon gold, or fingerling)
  • 5 garlic cloves (smashed and peeled)
  • 1/2 cup green olives
  • 1 lemon (washed well, cut into wedges)
  • 6 thyme sprigs
  • 1 teaspoon cornstarch

Instruction

  • Preheat oven to 450 degrees. Season chicken with salt.
  • Heat a cast iron skillet over medium-high heat. Swirl in oil.
  • When the oil starts to shimmer,. place chicken thighs, skin side down, in skillet. Cook until golden brown, about 5 minutes.
  • Flip chicken. Add 1 1/4 cup stock and 1/2 teaspoon salt. Add potatoes nesting them in between the thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove top. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately. A large shallow bowl works well for presentation.