Skillet Braised Greek Chicken Thighs – juicy and crispy chicken, kalamata olives and pearl onions come together in this beautiful one pot dish for an easy dinner.
Don’t you all just love one pot wonders? I know I do, because I really really hate washing dishes, especially pots. This recipe is all about Greek flavors, especially if you love Kalamata olives. I could eat kalamata olives by the jars, though I don’t because of all the salt, but I could.
I’m also in love with fresh thyme lately. It’s probably quite evident since I’ve been adding it to all sorts of recipes. It’s a very aromatic herb and quite pretty.
WHAT IS BRAISING
Braising any kind of meat basically means to first lightly fry the meat, to get that nice crispy and golden brown exterior then continue stewing it over low heat for a longer period of time. It’s a really easy way to cook meat and especially with chicken thighs, you always end up with juicy fall off the bone meat. Which is what I did here.
I used my skillet again here, just to show you its versatility.
HOW TO COOK CHICKEN THIGHS
You’ll need about 8 chicken thighs, I used bone in and skin on chicken thighs. You’ll probably ask me if you can use skinless and boneless and the answer is of course you can. I like the crispiness of the chicken skin especially in this dish.
Season your chicken thighs generously with salt and pepper and then fry them on both sides until golden brown, about 8 minutes per side. You’ll probably notice that the chicken isn’t cooked through all the way, so please resist the temptation to bite into it, wouldn’t want you to get sick.
You’ll then want to remove the chicken from the skillet temporarily and add your garlic, pearl onions, lemons and thyme. Saute these together for a few minutes, until you notice the onions and garlic start to get tender, at which point you can throw in the olives, wine and lemon juice and then add the chicken back in.
You can now place the skillet in the oven and continue cooking until the chicken is cooked through and becomes really tender, for about 40 or 45 minutes.
The chicken will come out perfect, juicy and tender and so full of flavor. I served these with my skillet potatoes and what a meal this was. Perfect for your Sunday supper, but easy enough that you could make this any night of the week.
CHICKEN THIGH RECIPES
- Grilled Harissa Sesame Chicken Thighs
- Spicy Honey Garlic Chicken Thighs with Rice and Broccolini
- Chicken Thighs with Sweet Potatoes Corn and Kale Bake
- Crockpot Thai Chicken Thighs