Sicilian Skillet Chicken With Lemon, Olives, and Capers Recipe

Name: Sicilian Skillet Chicken With Lemon, Olives, and Capers Recipe
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds); 2 1/2 teaspoons kosher salt; 1 tablespoon extra virgin olive oil; 1 medium red onion, cut in half through the root and sliced into thin half moons; 3 large cloves garlic, thinly sliced; 1 cup crisp, dry white wine like Sauvignon Blanc or Pinot Grigio; 1/2 cup low-sodium chicken broth; 1 teaspoon dried oregano; 1 lemon, thinly sliced, including the skin; 3/4 cup pitted Castelvetrano olives or other meaty green olives; 3 tablespoons drained capers; 3 packed cups lacinato kale, stems removed, roughly chopped

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This tasty one-skillet dinner borrows the best from the Sicilian kitchen. Olives, capers, lemon, and white wine work magic with golden, meaty chicken thighs.

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Ingredients

8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
2 1/2 teaspoons kosher salt
1 tablespoon extra virgin olive oil
1 medium red onion, cut in half through the root and sliced into thin half moons
3 large cloves garlic, thinly sliced
1 cup crisp, dry white wine like Sauvignon Blanc or Pinot Grigio
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano
1 lemon, thinly sliced, including the skin
3/4 cup pitted Castelvetrano olives or other meaty green olives
3 tablespoons drained capers
3 packed cups lacinato kale, stems removed, roughly chopped