Sicilian Skillet Chicken With Lemon, Olives, and Capers
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
- 2 1/2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, cut in half through the root and sliced into thin half moons
- 3 large cloves garlic, thinly sliced
- 1 cup crisp, dry white wine like sauvignon blanc or pinot grigio
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 lemon, thinly sliced, including the skin
- 3/4 cup pitted Castelvetrano olives or other meaty green olives
- 3 tablespoons drained capers
- 3 packed cups lacinato kale, stems removed, roughly chopped
Instructions
- 1
Prepare the chicken - Use a pair of kitchen shears or a sharp knife to trim any excess skin draping off the chicken thighs. Trim off any visible yellow fat along the underside of the chicken. Season with salt, scattering it over both sides. If time permits, put the chicken in a shallow dish or bowl and store it uncovered in the fridge overnight. This will infuse the chicken with additional flavor and dry the skin, so it gets extra crispy when cooked.
- 2
Cook the chicken - Heat a large, deep skillet (at least 12 inches in diameter) over medium-high heat. Once hot, add the olive oil and swirl the skillet to coat. Arrange the chicken thighs skin side-down and cook until the skin is golden brown, about 5 minutes. Turn the chicken over and cook for 4 to 5 minutes until golden brown. Transfer the chicken to a shallow dish. The chicken will not be cooked through. If your skillet is not big enough to accommodate all the chicken at once, brown them in 2 batches.
- 3
Cook the onions - Reduce the heat to medium and add the onions in the same skillet. No need to add more oil. Sauté until tender, 4 to 5 minutes. Stir in the garlic, wine, chicken broth, oregano, lemon, olives, and capers.
- 4
Add the chicken back in - Nestle the chicken thighs, skin side-up in the cooking liquid. Cover the skillet with a lid or tightly with foil. Adjust the heat so the sauce bubbles at a high simmer. Cook the chicken until it is cooked through and very tender when cut with a knife, 35 to 40 minutes. If there isn't much liquid left in the skillet, add a splash or two of low-sodium chicken broth or water. There should be pan juices, but the chicken shouldn't be swimming in liquid.
- 5
Add the kale - Tuck the chopped kale into the cooking liquid beneath and between the chicken. Cook until the kale is tender, covered, 4 to 5 minutes. If your skillet just barely fits the chicken, take the thighs out onto a plate to cook the kale, and then nestle them back in for serving.
- 6
Serve - You can serve the chicken straight from the skillet. Store leftovers for up to 3 days in the fridge. Reheat it on the stove top or in the microwave until warmed through. As for freezing, your best bet would be to cool the chicken completely, then stash in a freezer bag with the air pressed out, where it will be good for about 1 month. Defrost overnight in the fridge, then reheat on the stove or in the microwave.
