Skillet Chicken with Crushed Olives and Sumac
Serves 4
This is a pretty hot take, but I think bone-in, skin-on chicken might be the most delicious type of meat you can eat. The skin gets crispier than any bacon you could fry, and the fat left rendered in the skillet is worth the price of admission alone (once you have those briny olives coated in the stuff, you’ll see why).
This recipe can be infinitely adapted. Once you sear the thighs, feel free to add thinly sliced vegetables (such as fennel, turnips, or carrots), torn dark leafy greens, a rinsed and drained can of beans, or precooked grains into the skillet, coating them in that liquid gold and serving them alongside your new favorite way to eat chicken.
Recipe
1. Toss the onion with the lemon juice & season with salt & pepper; set aside. 2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken, skin-side down, & cook until the skin is golden brown & crispy, 8 to 10 minutes.
Flip the chicken & continue to cook it until the bottom is golden brown & the chicken is cooked through, 5 to 8 minutes more.
3. Transfer the chicken to a large plate or cutting board. Add the olives, sumac, and ½ cup water to the skillet, stirring to scrape up those browned bits on the bottom.
4. Return the chicken to the skillet, skin-side up so it stays crispy, and cook over medium heat until the liquid has almost totally evaporated, about 4 minutes; remove from the heat. Add the red onion (plus any liquid) and toss to coat with the olives and the other bits. Transfer the chicken and olives to a large serving platter; scatter the herbs over the top before serving.
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