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Sicilian Skillet Chicken With Lemon, Olives, and Capers
Sicilian Skillet Chicken With Lemon, Olives, and Capers
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Sicilian-inspired one-skillet dinner with savory chicken thighs, olives, capers, lemon, and white wine creating a flavorful magic.
Ingredients:
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
  • 2 1/2 teaspoons kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, cut in half through the root and sliced into thin half moons
  • 3 large cloves garlic, thinly sliced
  • 1 cup crisp, dry white wine like Sauvignon Blanc or Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 lemon, thinly sliced, including the skin
  • 3/4 cup pitted Castelvetrano olives or other meaty green olives
  • 3 tablespoons drained capers
  • 3 packed cups lacinato kale, stems removed, roughly chopped
Instructions:
  • Prepare the chicken by trimming any excess skin and yellow fat from the thighs. Season both sides with salt. For optimal flavor and crispiness, refrigerate the chicken uncovered in a shallow dish overnight.
  • - Heat a large, deep skillet over medium-high heat, add olive oil, and coat the skillet. - Cook chicken thighs skin side-down until golden brown for about 5 minutes. - Flip the chicken and cook for another 4 to 5 minutes until golden brown. - Transfer chicken to a shallow dish; it will not be fully cooked. - If needed, brown chicken in 2 batches in the skillet.
  • Sauté the onions in the skillet over medium heat until tender, for about 4 to 5 minutes. Add the garlic, wine, chicken broth, oregano, lemon, olives, and capers.
  • Place the chicken thighs, skin side-up, back into the cooking liquid. Cover the skillet and simmer until the chicken is tender, about 35-40 minutes. If needed, add a splash of low-sodium chicken broth. Ensure there are pan juices without the chicken swimming in liquid.
  • Add the kale: Gently place the chopped kale into the flavorful liquid surrounding the chicken. Simmer until the kale is tender, covered, for 4 to 5 minutes. If needed, briefly set the chicken aside to cook the kale, then return everything for a beautiful presentation.
  • Serve: Enjoy the chicken directly from the skillet or refrigerate leftovers for up to 3 days. To reheat, warm on the stove top or in the microwave until heated through. For freezing, cool the chicken completely, store in a sealed bag, and freeze for up to 1 month. Defrost in the fridge overnight, then reheat on the stove or in the microwave. Share your feedback in the comments below!

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