Ingredients:

• 6 bone-in, skin-on chicken thighs

• Salt and freshly cracked black pepper

• 2 tbsp olive oil

• 1 medium yellow onion, thinly sliced

• 4 garlic cloves, thinly sliced

• 1 cup dry white wine

• 1 cup low-sodium chicken broth

• 1/2 cup green olives (such as Castelvetrano), pitted

• 1/2 cup kalamata olives, pitted

• 1 cup marinated artichoke hearts, halved

• 1 tsp Herbes de Provence

• 1/4 tsp crushed red pepper flakes

• 2 strips lemon zest (use a vegetable peeler)

• 1 tbsp capers (optional)

• 2 tbsp fresh flat-leaf parsley, chopped

• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat & Sear:
   Plug in and preheat your Platinum Electric Oil Core Skillet to 350°F.
   Add 2 tbsp olive oil. Pat chicken thighs dry and season with salt and pepper.
   Sear chicken skin-side down for 6–8 minutes until golden and crisp. Flip and cook another 3–4 minutes. Remove and set aside.

2. Sauté Aromatics:
   In the same skillet, reduce heat to 300°F. Add sliced onions and sauté until soft (about 5 minutes). Add garlic and cook until fragrant (1 minute).

3. Deglaze:
   Pour in white wine and stir with a wooden spoon to deglaze the pan, lifting any flavorful bits stuck to the bottom. Simmer for 2 minutes.

4. Simmer with Flavor:
   Add chicken broth, olives, artichoke hearts, Herbes de Provence, red pepper flakes, lemon zest, and capers (if using). Return chicken to the skillet, nestling it into the mixture.

5. Cover & Cook:
   Place the lid on and reduce heat to 225°F. Simmer gently for 30–40 minutes, or until chicken is tender and internal temperature reaches 165°F.

6. Finish & Garnish:
   Remove lid and simmer uncovered for 5–10 minutes to slightly reduce the sauce.
   Sprinkle with chopped parsley and garnish with fresh thyme sprigs.