A simple skillet dinner that feels special!
- In a large cast iron skillet, heat 2 Tbs olive oil and brown 4-6 boneless skinless chicken thighs seasoned with salt and pepper.
- Set chicken thighs aside on a plate and add 1 cup halved fingerling potatoes and 12oz frozen artichoke hearts to the skillet. Deglaze pan with 2 Tbs white wine vinegar, add 1 cup chicken stock and 1 Tbs butter, and return chicken thighs to the pan.
- Scatter ¼ cup halved pitted green olives around and bake skillet at 400 degrees F for 25-30 min. Garnish with fresh parsley and season to taste with salt and pepper.