Main content starts here, tab to start navigating

Crispy Chicken Thighs w/ Green Olives, Walnuts, Caramelized Onions

Crispy Chicken Thighs with Green Olives, Walnuts & Caramelized Onions

Ingredients List

  • 4 skin-on chicken thighs (boned-out)
  • ½ onion sliced
  • ½ cup of walnut pieces
  • ½ cup of pitted halved green olives
  • 3 tablespoons canola oil
  • Wondra flour for dusting
  • Sea salt
  • Black Pepper
  • 2 Tablespoons of extra virgin olive oil
  • 1 Tablespoon of chopped chives


  1. Heat canola oil in a 12-inch stainless steel or nonstick pan on medium heat
  2. Season chicken thighs with salt and pepper
  3. Dredge with wondra flour on skin side
  4. Place skin side down in hot pan, cook for 4 minutes until browned. 
  5. Place heavy pan on top of chicken to weight it and place into 450 degree oven for 10 minutes.
  6. In the meantime, in a 10-inch stainless steel or nonstick pan heat another 2 Tablespoons of olive oil and sauté onions until caramelized 
  7. Add walnuts and olives to onions and sauté for 3 minutes after seasoning with salt and pepper.
  8. Add fresh chives and a splash of rose to the onion/walnut/olive mixture (if it’s on your counter)
  9.  Remove chicken from oven (remember the handle is hot)
  10. Arrange the chicken skin side up over salad greens, such as arugula, romaine, etc. 
  11. Spoon onion/walnut/olive mixture overtop and finish with fresh lemon zest and a crisp glass of wine