SEARED CHICKEN WITH SALAMI AND OLIVES

Seared Chicken With Salami and Olives image

Provided by Ali Slagle

Time 25m

Yield 4 servings

Number Of Ingredients 8

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1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
2 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
4 ounces salami, coarsely chopped (about 1 cup)
1 large shallot, coarsely chopped
1 cup pitted, halved olives, preferably a mild green olive like Castelvetrano or Picholine (see Tip)
1/2 tablespoon cold unsalted butter
Honey or light or dark brown sugar, to taste

Steps:

If you're using chicken breasts, pound to an even 1/2-inch thickness with a heavy skillet or meat pounder. In a large (12-inch) skillet, heat the olive oil over medium-high. Season the chicken lightly with salt and pepper. Working in batches if necessary to avoid crowding the pan, add the chicken to the skillet and cook until browned underneath, about 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. (Breasts will be done before thighs.)
While the chicken's cooking, place 1 cup of water near the stove. (You'll need it in the next step.) Transfer the cooked chicken to a plate, leaving the skillet over the heat.
Reduce the heat to medium. Add the salami and a few generous grinds of pepper. Cook, stirring, until browned and crisp, 3 to 5 minutes. Add the shallot and cook until softened, 1 to 2 minutes. Add the water, increase heat to a simmer and cook, scraping up browned bits, until reduced by half, 3 to 5 minutes. Add the olives, chicken and any juices from the plate. Simmer until the chicken is warmed through, 1 to 2 minutes.
Transfer the chicken to serving plates. Remove the skillet from the heat and stir in the butter until incorporated. Taste the sauce; if it's too salty, add honey or brown sugar to taste. Spoon the sauce over the chicken.