Lemony Chicken Thighs with White Wine & Green Olives
To heighten the citrusy character of this dish, add some 2020 Gianquinto Sauvignon Blanc and then drink it alongside. This dish comes together in 30 minutes in one skillet, making it an easy yet elegant weeknight option.
Makes 4 servings
Ingredients:
3 tablespoons extra virgin olive oil
8 chicken thighs, bone-in, skin on
Salt and freshly ground black pepper
2 cups Côte West Sauvignon Blanc
1 cup cracked green olives
1 Meyer lemon, thinly sliced, seeds removed
¼ cup chopped parsley
Method:
Step 1: Heat a deep skillet (cast iron or nonstick) over medium-high. Add oil and let heat up. Add chicken, skin side down, and brown it nicely on all sides, turning pieces as necessary, about 10 to 15 minutes. Season generously with salt and pepper.
Step 2: Flip chicken skin side up and add the wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
Step 3: When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter. Sprinkle with parsley. Taste and adjust seasoning. Serve!