Ingredients

• 7–8 bone in, skin on chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Herbes de Provence
• 4 large shallots, quartered
• 6 cloves garlic, peeled
• 1 pint cherry tomatoes
• ½ cup green olives (such as Castelvetrano)
• 1 lemon, cut into eighths
• 1 tablespoon capers
• 4 sprigs fresh thyme
• 1 cup chicken broth
• Rice or baguette, for serving

Instructions

1. Preheat oven to 400°F.
2. Pat chicken dry and season with salt and pepper. Heat olive oil in a large ovensafe skillet over mediumlow heat. Sear chicken skinside down 8–10 minutes without moving, until golden and crisp.
3. Flip chicken. Sprinkle with Herbes de Provence, then scatter shallots, garlic, cherry tomatoes, olives, lemon wedges, capers, and thyme around the chicken. Pour in chicken broth.
4. Transfer skillet to the oven and braise uncovered about 1 hour, until chicken reaches 165°F internally.
5. Remove from oven and rest 5 minutes. Serve hot with rice or a crusty baguette.

Notes

• Don't rush the sear it builds most of the dish's depth.
• Taste the sauce before adding extra salt, since olives and capers bring plenty on their own.
• Add a splash of dry white wine when deglazing for a more traditional version.

Storage

• Fridge: Airtight container, 3–4 days.
• Freezer: Up to 2 months.
• Reheat: Stovetop over mediumlow, covered, or oven at 350°F for 15–20 minutes.

Nutrition Estimate (per serving)