5 boneless skinless chicken thighs

kosher salt, as desired

freshly ground black pepper, as desired

2 tablespoons olive oil, plus more if needed

1/4 cup dry white wine, like sauvignon blanc

1/4 cup low-sodium chicken stock

2 garlic cloves, peeled and smashed to flatten ­– see kitchen note

1/3 cup pitted olives, like picholine (green) or Kalamata (dark purple)

2, 2-inch rosemary sprigs

Method:

1.     Preheat oven to 425ºF.

2.     Using paper towels, dry each chicken thigh on both sides. Season with salt and pepper and set to the side.

3.     In a large ovenproof cast iron skillet over medium – high heat, add olive oil and allow to heat, approximately 1 – 2 minutes.

4.     Starting with presentation side down first, add chicken being careful to not overcrowd the pan. Note: Add chicken in two additions if needed. Cook until golden brown in color, approximately 5 – 7 minutes. Remove from the pan and set to the side. Repeat with the remaining chicken if needed.

5.     Reduce temperature to medium ­– low and add wine and chicken stock using a wooden spoon to scrape up any bits that have collected on the bottom of the pan.

6.     Return chicken to the pan and scatter olives, rosemary and garlic around the chicken.

7.     Transfer to preheated 425ºF oven and cook until chicken is cooked through (165ºF internal temperature), and juices run clear, approximately 10 – 12 minutes.

8.     Remove from oven, cover skillet with foil and allow chicken to rest in the pan for 5 minutes before serving.

9.     To serve, divide chicken among servings plates and top with olives and a drizzle of sauce right before enjoying. Note: Discard the garlic and rosemary.

Kitchen Note:  If you want a pan sauce, remove the chicken and use the pan drippings as your base!