2 tbsp olive oil
3 lb. chicken, bone-in, skin-on
salt and freshly ground pepper
2 medium onions, chopped
2 tbsp drained capers
2 tsp minced garlic
1 28 oz can diced tomatoes with juice
1/2 C dry white wine or chicken stock
1 C Nicoise or Kalamata olives, pitted
1 tbsp fresh thyme leaves
1/4 C chopped fresh parsley for garnish
Put the oil in a 10-ich cast iron skillet over medium heat. When it’s hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes until it’s brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes, cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
Add the olives and thyme and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165) Taste the sauce, and adjust the seasoning. Garnish with the parsley.
Adapted from The New York Times