Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680g)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • 2 cups cherry tomatoes, halved (about 300g)
  • 1 cup pitted Kalamata olives, halved (about 150g)
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon red pepper flakes (optional) (2g)
  • 1/2 cup chicken broth (120ml)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Place chicken thighs skin-side down into the skillet and cook until skin is golden brown (about 5-7 minutes), then flip and cook for an additional 3-4 minutes. Remove chicken from the skillet and set aside.
  4. In the same skillet, add chopped onion and sauté until translucent (about 3 minutes). Add minced garlic and red pepper flakes; cook for another minute until fragrant.
  5. Stir in cherry tomatoes, olives, and dried oregano. Pour in chicken broth, scraping up any browned bits from the skillet.
  6. Return chicken to the skillet, nestling it into the sauce. Cover and reduce heat to low; simmer for 20 minutes until chicken is cooked through (internal temperature should reach 165°F or 74°C).
  7. Taste the sauce; adjust seasoning if necessary. Garnish with fresh parsley before serving.