Step 1

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Preheat your oven to 350°.

Step 3

Add your chicken thighs to a plate or bowl, and pat them dry with paper towel. Drizzle over about 1 tablespoon of olive oil, plus a couple of pinches or salt and pepper, the paprika, and the granulated onion.

Step 4

Place your cast-iron pan over medium-high heat, and drizzle in about 2 tablespoons of olive oil. Once the pan is very hot, add the thighs in, skin-side down, and allow them to sear for about 6 to 7 minutes on that side, until a deep, golden-brown. Then, flip and sear for another 4 to 5 minutes. Remove chicken thighs from braising pan, and set aside for a moment.

Step 5

To that same pan add the sliced onions, and allow them to saute and become golden-brown. Next, stir in the garlic and the Italian seasoning, and once aromatic, add in the tomato paste and cook for about 30 seconds to cook out the raw flavor.

Step 6

Add in the wine and allow it reduce completely. Then, add in the chicken stock, the chopped tomatoes and their juices, plus the olives, and stir to combine.

Step 7

Nestle the chicken thighs back into the sauce, skin side up, and place into the oven, uncovered, to braise for 45 to 50 minutes until the chicken is cooked through and the skin is extra crispy and a deep brown.

Step 8

Finish with a sprinkle of fresh thyme leaves or parsley, and serve with an accompaniment such as pappardelle pasta, couscous, quinoa, or mashed potatoes to soak up the sauce.