TUSCAN STYLE CHICKEN THIGHS WITH LEMON, OLIVES AND CAPERS

Tuscan Style Chicken Thighs with Lemon, Olives and Capers image

Number Of Ingredients 10

8 Chicken Thighs with Skin
3 Lemons cut in half across the middle
3/4 cup Pickled Garlic Cloves (available at Italian stores or specialty food stores)
1 1/2 cups Scilian or other Italian large green olives with pits
1 1/2 cups Chicken Broth
1 1/2 cups Dry white wine
6 Fresh Garlic Cloves
1 cup Capers drained
2 tablespoons butter
1 cup Parsley chopped

Steps:

Add a couple of tablespoons of olive oil to a large oven proof skillet (cast iron works great) and heat to high temp. Place the lemons, cut side down, and sear them until they are crispy and have developed a nice char, remove and set aside on a plate to be used later.
Dredge the thighs in a bowl full of flour seasoned with salt and pepper, and fry skin side down over high heat until the skin is crispy and browned, then turn over and do same to other side. Do in batches, and you may need to add more oil. Transfer to a plate.
Clean out any burned flour from the pan, add another tablespoon or two of oil, add the pickled garlic and fresh garlic and cook over medium heat until just slightly browned, but don't burn them.
Add the olives, capers, broth and wine to the pan, bring to a boil and scrape up any fond in the bottom of the pan.
Add the chicken skin side up by placing ON TOP of the olives and capers, trying to keep the skin out of the liquid so it stays crispy. Tuck the lemon halves around the chicken pieces, cut side up. Add the butter and sprinkle a few more olives around the chicken pieces and place in a 350 degree oven for about one hour or until thighs are completely cooked.
Serve in the pan it was cooked in by sprinkling the chopped parsley over the top of the chicken and spooning the sauce over the thighs.