This is a very simple and easy way to prepare a nice chicken dinner. I love green olives stuffed with pimientos. They add that nice extra flavor to any dish. In this one, they are the perfect addition to the chicken. I served ours with mashed potatoes. Enjoy!
-2 Tbs extra virgin olive oil
-4 chicken thighs, skin-on, bone-in
-1 tsp salt
-1 tsp pepper
-1 tsp dried rosemary
-1 cup green olives stuffed with pimientos, halved
-1/2 cup chicken broth
Heat oil in large skillet.
While that's heating, score chicken on the skin side. Season evenly on both sides with the pepper, salt and crushed rosemary. Add to the hot skillet and quickly sear on both sides until beautiful and golden brown.
Add the olives and broth. Lower the heat, cover, and simmer for 10-15 minutes or until chicken is cooked through. Serve on top of mashed potatoes or polenta. Enjoy!