👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Ensuring the chicken is dry helps achieve a better sear.
2. 2

   Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.

3. 3

   Sear the chicken thighs, skin-side down, until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 2-3 minutes.

   💡 Proffstips: Don't overcrowd the pan; sear in batches if necessary.
4. 4

   Remove chicken from the skillet and set aside. Pour off excess fat, leaving about 2 tablespoons in the skillet.

   💡 Proffstips: Leaving some fat will add flavor to the sauce.
5. 5

   Add the chopped onion to the skillet and sauté until softened, about 5 minutes.

6. 6

   Add the minced garlic and cook for 1 minute more until fragrant.

7. 7

   Stir in the diced tomatoes (undrained), Kalamata olives, white wine, and Herbes de Provence.

   💡 Proffstips: Scrape up any browned bits from the bottom of the skillet.
8. 8

   Return the chicken thighs to the skillet, nestling them into the sauce.

   💡 Proffstips: Ensure the chicken is partially submerged in the sauce.
9. 9

   Bring the sauce to a simmer, then cover the skillet and transfer to a preheated oven at 375°F (190°C).

   💡 Proffstips: Braising allows the chicken to become tender and flavorful.
10. 10

    Cook until the chicken is cooked through and the sauce has thickened slightly. Stir in fresh parsley just before serving.