Pan-Roasted Chicken with Onions and Olives

• 2 skin-on boneless chicken breasts
• 2 skin-on boneless chicken thighs
• salt
• Black pepper
• 1 tbsp. bacon fat or canola oil
• 1/4 c. white wine
• 1 small onion
• 1/2 c. chopped green olives
• 2 clove garlic
• 3 sprig fresh thyme
• 1 small sprig fresh rosemary
• 1 c. chicken stock
• 1 tbsp. whole butter
• 1 tbsp. Extra virgin olive oil

1. Season the chicken on both sides with salt and pepper.
2. Preheat oven to 450 degrees F.
3. Heat a cast iron or heavy bottom skillet over medium high heat and add the bacon fat or canola oil.
4. When the oil begins to lightly smoke add the chicken pieces skin side down and sear for about 5 minutes.
5. Place the pan with the chicken in the oven and bake for about 10 minutes.
6. Place the cooked chicken onto serving platter to rest and discard the oil left into the pan.
7. Place the pan back on to a burner over medium high heat and add white wine, onion, olives, garlic, thyme, and rosemary.
8. The wine will all but evaporate then add the chicken stock and reduce by at least half.
9. Finish this sauce with the whole butter and olive oil and pour over the chicken.
10. Serve with creamy grits.See all recipes and cooking videos from Chef Donald Link.
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skin, skin, salt, black pepper, bacon, white wine, onion, green olives, clove garlic, thyme, rosemary, chicken stock, butter, extra virgin olive oil

Taken from www.delish.com/recipefinder/pan-roasted-chicken-onions-olives-recipe-top1210 (may not work)