This recipe is one of my favorites. It's incredibly easy to make - preparation time is minimal - and you only mess up one skillet. It's hearty, filling, and reasonably healthy. Resist the urge to take the skin off the chicken. I know it's better for you, but come on - that crunchy skin is the best part!
Your dinner guests will be impressed because it looks way more complicated than it really is. Serve in the skillet - along with a salad, some crusty Italian bread, and a nice bottle of wine. Favoloso!
2 1/4 pounds bone-in, skin-on chicken thighs
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch
Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.