2 lbs. ROSIE® Organic Chicken Thighs
3-4 tbsp. olive oil
  Kosher salt and freshly ground black pepper
1 head garlic, peeled and cloves smashed
4 sprigs fresh thyme
2 cups dry California white wine
1 1/2 cups California green olives, pitted and smashed
lemon, sliced thin and seeds removed
1 cup walnuts, crushed


1 Heat 3 tablespoons oil over medium-high heat in large high-sided skillet or Dutch oven. Season chicken all over with salt and pepper. Once oil is shimmering, add chicken skin-side-down, and let cook 10 to 15 minutes, until skin is golden and crispy.
2 Transfer chicken to plate, skin-side-up, and set aside. Add smashed garlic cloves, thyme and olives and cook 1 minute, until fragrant, adding more olive oil if skillet is dry. Stir in wine and scrape brown bits from bottom of pan. Bring wine to boil and return chicken to pan, skin-side-up. Reduce heat to maintain a simmer and cook uncovered for 15 minutes, until wine is reduced and chicken is cooked to internal temperature of 170°F.
3 Remove chicken from sauce and arrange on serving platter. Stir lemon slices and walnuts into sauce and cook additional 2 to 3 minutes. Spoon sauce over chicken and serve.


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