Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
4 pieces bone-in, skin-on chicken thighs, salt, black pepper
Heat 2 tablespoons olive oil in a large heavy skillet or cast iron pan over medium-high heat. Place chicken skin-side down and sear for 6-8 minutes without moving until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes, then remove chicken to a plate.
2 tablespoons olive oil, 4 pieces bone-in, skin-on chicken thighs
Reduce heat to medium and add diced onion or shallots to the same skillet. Sauté for 5 minutes until soft and translucent, stirring occasionally.
1 medium onion or shallots
Add minced garlic and cook for 1 minute until fragrant but not browned.
4 cloves garlic
Pour in ½ cup white wine or chicken stock and scrape the bottom of the pan with a wooden spoon to lift browned bits. Let the liquid simmer for 2 minutes to reduce slightly.
0.5 cup white wine or chicken stock
Add 2 cups diced tomatoes, ½ cup black olives, and 1 tablespoon herbes de Provence. Stir to combine.
2 cups tomatoes, 0.5 cup black olives, 1 tablespoon herbes de Provence
Return chicken thighs to the skillet, skin-side up, nestling them into the sauce. Bring to a simmer, then reduce heat to medium-low.
4 pieces bone-in, skin-on chicken thighs
Cover partially and simmer for 25-30 minutes until the chicken reaches 165°F internal temperature and the sauce thickens. If the sauce looks thin, uncover and simmer 5 more minutes to reduce.
Remove the skillet from heat and let the chicken rest for 5 minutes before serving. Taste the sauce and adjust salt, pepper, or add a squeeze of lemon juice for brightness. Serve chicken with sauce spooned over the top.
salt, black pepper, 1 whole lemon
