We’re always looking for ways to improve chicken thigh recipes. But we’re especially interested in finding ways to get crispy chicken skin!
It is the best part after all.
If making chicken always involves buying skinless boneless breast meat, it’s high time for you to step up your cooking skills.
Lucky for you, this chicken thigh dish is a genuine game-changer. Chicken thighs have everything. Plenty of juicy dark meat and of course marvelous skin.
To be clear, we are talking about chicken thighs with bone and skin.
The bones provide more flavor to the meat, and the skin is so delicious.
To cook them properly, you need to get the skin all crispy.
But instead of cooking the chicken thigh in a hot pan, let’s cook them slowly at a lower temperature.
Turn the chicken skin side down over medium-high temperature and cook until they’re crispy. Then flip them over and continue to cook until finished.
With just a few carefully chosen ingredients and some simple techniques, you can create a delicious meal that works for dinner.
It’s even better than that! You don’t need to spend time watching the chicken cook because it takes care of itself.
So you can get started cooking something else right away.
Our recipe for Chicken Thighs with green olives and pancetta
We love chicken thighs. They’re delicious, cheap, and versatile. But we’ve never really thought to cook them with green olives.
Now that we’ve discovered how great these little birds taste with green olives, we’re going to share our recipe with you.
It’s simple, inexpensive, and tastes amazing! We hope you enjoy this recipe as much as we do!
The ingredients you will need
8 whole chicken thighs, patted dry
Salt and freshly ground black pepper
6 ounces pancetta, diced
1 garlic clove, sliced
Splash of white wine vinegar
1½ to 2 cups green olives, preferably Castelvetrano, pitted or not
How to prepare the delicious Chicken Thighs with green olives and pancetta
1º – Season the chicken breasts with salt and pepper and place them in a large, nonstick skillet. Arrange them so they’re not touching each other and don’t overlap.
You need to cook them slowly for about 30 minutes at medium heat so they don’t burn. At this stage, you want the fat to render and the skin gets a nice brown color to it. And crisp!
You can adjust the temperature throughout, lowering it to medium-low if the surface starts to get too hot before it turns uniformly golden brown.
2º – Scatter the Pancetta as you wish around the chicken thighs that are on the pan.
Turn the thighs over so they’re facing down. Cook them for 10 to 15 minutes, turning them halfway through. When they’re done, check if the meat closest to the bones is fully cooked and the juices running out of the meat are clear.
As it cooks, stir the pancetta so it is browned evenly.
Now it’s time to add the vinegar, the green olives, and the garlic to the pan. You should do this about 5 minutes before the chicken is done cooking.
Adjust the seasonings according to your own preferences.
Make sure to serve the thighs with the pancetta, the olives and a bit of the pan drippings.