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SKILLET ROASTED CHICKEN THIGHS WITH OLIVES AND ROSEMARY Recipe

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This recipe for SKILLET ROASTED CHICKEN THIGHS WITH OLIVES AND ROSEMARY is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
2 oz pancetta, diced, about ¼ cup
8 small bone in chicken thighs
kosher salt and ground pepper
1/3 cup pitted green olives
4 thin slices lemon
2 3” rosemary sprigs
½ cup white wine
Directions:
Directions:
Heat oven to 400°. Melt butter in skillet and add pancetta and cook about 4 minutes. Transfer to small bowl.
Pat chicken dry and season with salt and pepper. Add to skillet and cook until well browned, about 4 minutes. Tilt and remove fat and turn chicken and cook on other side. Sprinkle pancetta and olives around chicken, tucking in the lemon and rosemary. Pour wine over and sprinkle with salt and pepper.
Transfer chicken to oven and roast until cooked through, about 15 minutes.
Remove from heat and let stand 5 minutes before serving.

 

 

 

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