- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 8 bone-in, skin-on chicken thighs
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper
- Leaves from 3 fresh thyme sprigs
- 2 shallots, halved and thinly sliced
- 2 garlic cloves, minced
- ½ cup pitted Castelvetrano olives
- ¼ cup Marcona almonds, chopped
- ¼ cup dry white wine
- 2 ½ cups low sodium chicken broth or homemade vegetable broth
- ½ cup finely chopped fresh flat-leaf parsley and stems
- In a Dutch oven, melt the butter in the olive oil over medium heat. Season the chicken thighs with 1 teaspoon of the salt and pepper to taste. When the butter is melted, add the chicken skin side down to the pan. Cook the chicken until the skin is golden brown and it releases easily from the pan, about 6 minutes. Turn the chicken over and cook until the other side is browned, 4 to 5 minutes more. Transfer the chicken to a plate.
- Reduce the heat to medium-low and add the thyme leaves to the pan. When they start to sizzle, add the shallots and the remaining ½ teaspoon salt. Cook, stirring often, until the shallots soften, 3 to 4 minutes. Add the garlic and cook another minute. Stir in the olives and almonds.
- Increase the heat to medium and add the wine, stirring and scraping up the browned bits from the bottom of the pan. When the wine comes to a simmer, return the chicken to the pan skin side up along with any accumulated juices, then pour in 2 cups of chicken broth. Increase the heat to high and bring the broth to a boil.
- Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through and the sauce thinly coats the back of a spoon, about 15 minutes. Check on the chicken after 8 minutes and if the pan looks dry, add the remaining ½ cup of broth.
- Serve the chicken with a ladle of the sauce with olives and almonds and a shower of fresh parsley.