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Braised Chicken Thighs with Almonds & Olives

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1 Braised Chicken Thighs with Almonds & Olives on Sun Mar 05, 2017 7:24 pm


Braised Chicken Thighs with Almonds & Olives
Good Housekeeping Magazine / October, 2016 ~ Daphne Oz Recipe

1 Tbsp. Unsalted Butter
1 Tbsp. Extra Virgin Olive Oil
8 Chicken Thighs (about 3 lbs.)
1 Tbsp. Fresh Thyme (from approx. 3 sprigs)
2 Shallots, thinly sliced
½ c. Pitted Castelvetrano Olives (I used mixed green/black from grocery olive bar)
¼ c. Marcona Almonds, coursely chopped (I also toasted in a low oven)
¼ c. Dry White Wine (I used a Pinot Grigio)
2 c. Chicken Broth (low sodium)
Chopped Parsley for Garnish

Heat butter & evoo over medium heat. Season chicken with s&p, brown to golden on both sides (approximately 6 minutes per side) and then remove from pan. Drain off excess fat. Reduce heat to medium low and add thyme leaves. When they start to sizzle, add shallots and ½ tsp. Kosher salt. Cook, stirring often, 3-4 minutes or until shallots soften. Stir in olives and almonds.

Increase heat to medium and add wine, stirring and scraping up any browned bits. When wine comes to a simmer, return chicken to pan, skin side up, along with any accumulated juices, then pour in chicken broth and increase heat to high to bring broth to a simmer.
Reduce heat to maintain simmer. Simmer, uncovered, until chicken is cooked through, about 15 minutes. Serve chicken with sauce and shower with fresh parsley. (Next time I would simmer for at least 30-45 minutes for more tender chicken.)

(I finished my sauce after removing chicken….reduced to ½ and added 1 Tbsp. of butter at end. Served over brown rice.

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