Tuscan-Style Chicken Thighs

01Method

1. 1

   Preheat the oven to 425°F. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.

2. 2

   Warm the olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Place the chicken thighs in a single layer (in batches if needed) and sear until golden brown on the first side, 4 to 6 minutes. Flip and cook for another 1 to 2 minutes, then move to a plate. The chicken will still be undercooked at this point.

3. 3

   Keep the pot over medium-high heat and add the mirepoix along with a pinch of salt. Stir occasionally and cook until the vegetables soften and pick up some color, 3 to 5 minutes. If using rosemary, add it now and stir for about 30 seconds until aromatic. Pour in the olive brine and scrape up any browned bits from the bottom, cooking until the liquid cooks off, about 1 minute. Fold in the cherry tomatoes and olives and adjust seasoning.

4. 4

   Take the pot off the heat and nestle the chicken thighs back in, seared side facing up, along with any accumulated juices. Cover and transfer to the oven. Bake until the chicken is fully cooked through and an instant-read thermometer reads 170°F to 175°F, about 15 minutes. Spoon the tomato and olive mixture and pan juices over the chicken before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.