Calabrian-Style Chicken

• 8 boneless and skinless chicken thighs
• 6 tablespoons olive oil
• 1 small red onion, diced
• 5-10 stems of parsley, leaves only, chopped
• 2 sprigs rosemary
• 2 teaspoons salt
• 1 teaspoon oregano
• 3/4 cup white wine (or chicken stock)
• 2-3 garlic cloves, thinly sliced
• 2 fresh or dry bay leaves
• 5-6 basil leaves, thinly sliced
• 16 green olives

1. Thoroughly wash the chicken in cold water and set aside in a large skillet.
2. To the skillet, add the oil, onion, parsley, rosemary, salt and oregano.
3. Open the gas to medium and bring to a slight sizzle allowing the chicken to get some color on both sides. Lower the heat if the chicken is browning too quickly.
4. Add the wine or chicken stock and bring chicken to a low simmer.
5. You don't want to brown your garlic or it will become bitter, so add it now that you have added the wine.
6. Cook the chicken uncovered for about 25 minutes on medium-low heat, if it looks like it's getting too dry quickly, add about 1/4 cut of water.
7. About 25 minutes into the cooking, add the bay leaves, basil and olives and cook for an additional 10 minutes.
8. Remove bay leaves before serving

chicken thighs, olive oil, red onion, parsley, rosemary, salt, oregano, white wine, garlic, bay leaves, basil, green olives

Taken from food52.com/recipes/38403-calabrian-style-chicken (may not work)