Ingredients

12 boneless, skinless chicken thighs

3/4 cup Pinot Griogio

10 ounce pitted Kalamata olives, plus 1/4 cup of the juice

5 ounces green olives, plus 1/4 cup of the juice (pimientos removed)

1/4 cup sliced garlic cloves

3 lemons, sliced

1 onion, sliced in 1/2 rounds

3 teaspoons kosher salt

2 teaspoons pepper

3-1/2 teaspoons Mediterranean seasoning

3 tablespoons olive oil

Crusty bread for serving

blue cheese for serving

Directions

1. In small bowl, mix together salt, pepper and Mediterranean seasoning. Lay chicken out on a large pan and pat dry with a paper towel. Sprinkle both sides with seasoning mix. Place in refrigerator to marinate for 1-1/2 hours.
2. Preheat oven to 375 degrees.
3. In large Dutch oven, heat 2 tablespoons olive oil. Brown chicken in batches and set aside.
4. Once chicken is browned, wipe bottom of Dutch oven with a paper towel and add 1 tablespoon olive oil. Add onion and cook for 2 minutes and add wine.
5. Lay a third of the sliced onions over the onions, top with a third of the olives and four of the chicken thighs. Top the thighs with a third of the sliced garlic. Repeat, starting with lemons. (Lemons, olives, chicken, garlic).
6. Once all chicken is in the Dutch oven, add the juices collected on the plate from the chicken. Cover Dutch oven and place in oven for 30 minutes.
7. Serve with crusty bread.

Enjoy!

Until next time, Kris