Skillet-Roasted Chicken Thighs with Olives and Rosemary

Skillet-Roasted Chicken Thighs with Olives and Rosemary
Photo by Scott Phillips

Ingredients

  • 2 oz. pancetta, diced (about ¼ cup)
  • Kosher salt and freshly ground black pepper
  • 8 small skin-on, bone-in chicken thighs (about 3-½ lb.)
  • 2 3-inch rosemary sprigs
  • 4 thin slices lemon
  • 1/3 cup small pitted green olives, such as picholine
  • 2 Tbs. unsalted butter
  • + 1 more ingredients
    • ½ cup dry white wine

Position a rack in the center of the oven and heat the oven to 400°F. Melt the butter in a 12-inch oven-safe skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a small bowl. Pat the chicken dry and season ...

View full recipe at Fine Cooking

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