Step 1

Season the chicken thighs with 1 teaspoon salt and several grinds of pepper

Step 2

Heat the olive oil in a large skillet or shallow Dutch oven over medium heat

Step 3

Brown the chicken on both sides, 8 to 10 minutes in all

Step 4

What is important when cooking chicken thighs with the skin on is that you get the skin crisp, so cook on all sides until it is

Step 5

Remove chicken thighs to a plate as they brown

Step 6

Add the potatoes to the skillet and toss to coat them in the oil

Step 7

Season with salt and pepper

Step 8

Cook and toss until the potatoes are golden, 7 to 10 minutes

Step 9

As with the chicken, you want the potatoes to get nice and golden brown

Step 10

Add the onions, lower the heat, and cover the skillet

Step 11

Cook until the onions begin to wilt, about 3 minutes

Step 12

Uncover and add the sage and vinegar

Step 13

Cover and simmer 15 minutes

Step 14

Uncover, stir up the crusty bits at the bottom of the skillet, and add ½ cup water

Step 15

Stir in the olives

Step 16

Cover the skillet and cook until the chicken is tender, about 20 minutes more

Step 17

Uncover, and increase the heat to reduce the sauce slightly, 3 to 4 minutes

Step 18

Sprinkle with the parsley and sage and serve