One-Skillet Braised Chicken with Potatoes, Olives and Lemon

I always love an easy and tasty main dish. This one is courtesy of Martha, September 2011. -Terry

Ingredients

• 2¼ pounds bone-in, skin-on chicken thighs
• Coarse salt (kosher works well)
• 1 tablespoon extra-virgin olive oil
• 1¼ cups chicken stock
• 12 oz. baby fingerling potatoes or halved small potatoes
• 5 garlic cloves, smashed and peeled
• ½ cup green olives, such as Cerignola, pitted is desirable
• 1 small lemon, washed well, cut into wedges
• 6 thyme sprigs
• 1 teaspoon cornstarch

Instructions

1. Preheat oven to 450° F.
2. Season chicken with salt.
3. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet.
4. Add 1 cup stock and ½ teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
5. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
6. Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock and stir into pan. Bring to a boil to thicken sauce. Serve immediately.