Chicken and Olives

Recipe View Season chicken skin-side with salt, black pepper, and cayenne pepper; flip and season skinless side with salt, black pepper, cayenne pepper, and herbes de Provence. Flip again, skin-side up; let rest for 10 minutes.

Recipe View Heat olive oil in a large skillet over high heat. Add chicken skin-side down; reduce heat to medium-high and cook until skin is well-browned, about 5 minutes. Flip and cook until lightly browned, about 2 minutes; transfer to a plate.

Recipe View Reduce heat to medium. Add shallots; cook and stir until softened and golden brown, about 2 minutes. Stir in olives; cook until fragrant, about 30 seconds.

Recipe View Add chicken broth; bring to a boil, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Add 2 tablespoons reserved olive brine, lemon juice, lemon zest, and cumin; increase heat to high and cook until the sauce is reduced by half, 2 to 3 minutes.

Recipe View Reduce heat to low; return chicken, skin-side up, to the skillet. Cover the skillet; cook until chicken is cooked through, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover with aluminum foil.

Recipe View Stir parsley and butter into the sauce, stirring constantly, until butter is melted and the sauce is shiny. Spoon sauce over chicken.