INGREDIENTS
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2 tablespoons olive oil
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4 bone-in, skin-on chicken breast halves
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1 1/4 teaspoons kosher salt
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1 shallot, chopped
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1 lemon, inside discarded, skin thinly sliced
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1/2 cup pitted mixed marinated olives, halved
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1/2 cup sun-dried tomatoes in oil, drained and chopped
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1 cup white wine
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1 cup low-sodium chicken broth
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4 sprigs oregano
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2 tablespoons chopped Italian parsley
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Chive
DIRECTIONS
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Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
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In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
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Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms.
