From Mom
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 6 cloves garlic, coarsely chopped
- 1 cup chicken broth
- 1/4-1/2 cup white wine
- 6 oz sliced, oil-packed sun-dried tomatoes, drained
- 6 oz marinated artichoke hearts, drained
- 6 oz black olives, drained, pitted, and sliced
- 1 tsp each dried thyme, basil, and oregano
- 1/3 cup parm cheese, grated
Directions
Set oven to 400F.
Pat chicken dry with paper towel.
Sear chicken: heat oil on skillet. Cook chicken on one side for 4-5 mins, flip, and cook on other side for 3-4 mins.
Set chicken aside. Brown garlic. Add chicken broth, white wine, sundried toms, artichokes, olives, thyme, basil, and oregano. Cook until slightly reduced, and add chicken back to pan.
Transfer skillet to oven, and bake for 30 min. Add parm on top of chicken, and bake for another 5 mins or until cheese is melted.
Pat chicken dry with paper towel.
Sear chicken: heat oil on skillet. Cook chicken on one side for 4-5 mins, flip, and cook on other side for 3-4 mins.
Set chicken aside. Brown garlic. Add chicken broth, white wine, sundried toms, artichokes, olives, thyme, basil, and oregano. Cook until slightly reduced, and add chicken back to pan.
Transfer skillet to oven, and bake for 30 min. Add parm on top of chicken, and bake for another 5 mins or until cheese is melted.
