👨‍🍳 조리법

1. 1

   Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5-7 minutes. Flip and sear the other side for 2-3 minutes. Remove chicken from the pot and set aside.

3. 3

   Add the sliced onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

5. 5

   Stir in the chicken broth, lemon zest, lemon juice, and olives. Return the chicken thighs to the pot, nestling them into the liquid. Add the rosemary and thyme sprigs.

6. 6

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the chicken is cooked through and tender.

7. 7

   Remove the rosemary and thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving.