Skillet-Braised Chicken With Greens and Olives Recipe

So simple but builds such complex flavors with that green olive hello. Some hot tips:

• Garnish with some red chili pepper flakes

• Don’t fret if you’re shallot-less; a humble onion will do

• Use Trader Joe’s canned Medium Green Ripe Pitted Olives (do the people know about this gem?)

• This comment radicalized me and my future understanding of chicken thighs: “I’ve used a little trick to start recipes like this off that I found on America’s Test Kitchen. In a cold, cast-iron skillet, put the thighs, skin down, turn on the heat to high, and when you hear a sizzle, turn it down to medium and continue until you get the desired brownness and crisp that you want. Then flip over and cook normally. This method renders the fat in the skin without adding additional oil and the result is crispy”