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Export 13 ingredients for grocery delivery
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
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