Crispy Chicken Thighs with Olives and Caperberries

Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio

This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.

Yield: Makes 6 servings
Recipe from Southern Living

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Ingredients

  • 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 2 teaspoons vegetable oil
  • 1 lemon
  • 1 cup pitted large Spanish olives
  • 1 cup large caperberries with stems
  • 1/4 cup coarsely chopped almonds
  • 1/4 cup dry white wine
  • Chopped fresh parsley

Preparation

  1. 1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
  2. 2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
  3. 3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
  4. 4. Cut lemon into 1/4-inch-thick rounds. Stir together olives, caperberries, almonds, and wine in skillet; add lemon slices. Place chicken, skin sides up, in skillet.
  5. 5. Bake at 400° for 25 to 30 minutes. Sprinkle with parsley.
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