Ingredients
2 bone-in chicken breasts, skin on
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
½ stick unsalted butter
3 shallots, sliced
4 cloves garlic, chopped
6 sprigs thyme
½ cup white wine
1 cup chicken stock
8 California dates pitted and halved
10 green olives, pitted and halved
¼ cup apple cider vinegar
1 lemon, zested and juiced
Instructions
- Preheat oven to 400°F. Remove chicken from the fridge at least 45 minutes before cooking.
- Heat oil in a cast-iron skillet for over medium-high heat. Season chicken with salt and Pepper. Cook the chicken skin side down for about 3 -5 minutes until golden and crispy. Remove and set aside on a plate.
- Add butter and shallots to pan and cook until they begin to caramelize. Add garlic and thyme sprigs to the pan. Add white wine and deglaze the pan until it’s reduced by half. Add dates, stock, and olives to the pan.
- Place chicken breasts back into the pan and roast in the oven for about 15-20 minutes until cooked through.
- Remove chicken from the pan. Place the pan on the stovetop, add vinegar and lemon zest and juice and simmer to thicken up the sauce.
- Serve chicken with the sauce on a large plate with a green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Cuisine: American
