Len's Recipe of the Month - August 2019

Chicken thighs are probably the most flavorful of all chicken parts and, as a result, they are quite popular these days.   Always cooking them with the bone in results in a tasty dish.

What's even better about this new recipe I've lifted from Valerie Bertinelli is the fact that you really only need one pan to cook it all.   So grab your cast-iron skillet and let's get cracking.

For this, you'll need the following:

4 to bone-in, skin-on chicken thighs.

Kosher salt and freshly ground black pepper.

1 tablespoon unsalted butter.

1 tablespoon canola oil.

3.4 cup dry white wine.

1/4 cup pitted and halved kalamata olives.

Thyme.

1 head heirloom garlic, separated into cloves and peeled.   This milder form of garlic is hard to find, but check your local farmer's market.

1 medium shallot, sliced into rings.

Preheat your oven to 375 degrees.

Season the chicken with the salt and pepper on both sides.  

Heat the butter and oil in a cast-iron skillet until hot.  Place the chicken in the pan skin side down.   Let it cook about five minutes or until golden brown.

Turn the chicken over and turn off the heat.   Add the wine to the pan and then nestle the olives, garlic, shallot, and thyme around the chicken.  Give it some medium heat for about three minutes and then transfer to the oven and roast for about an hour.

Transfer it all to a serving dish.

Dig in.

Thank me.

Dinner last night:  Smoked sausage and sauteed onions.