This recipe is based on one from a wonderful cookbook called Cook Beautiful by Athena Calderone. It is filled with many wonderful recipes, beautiful photography, and great story-telling.

She writes:

“This pan-roasted chicken recipe from my cookbook…….hits all of the flavor notes I love so much with dates, shallots, thyme, and olives. This is hands down, the most requested meal in my house……..It’s the yummiest bird you’ll ever feast on. If you want your chicken to have that beautiful sear with a crunchy golden skin then it cannot be wet before roasting. Be sure to take a paper towel and dry it really well first. You also want your cast-iron pan to be piping hot, so put it in the oven at 450F while you’re prepping (about 15 minutes). It retains heat evenly, is practically non-stick when seasoned, and transfers from the stovetop to the oven with ease.”

INGREDIENTS

4 bone-in, skin-on chicken breast halves (I used skinless, no bone.)
Salt and freshly cracked pepper
2 tablespoons grapeseed oil
4 tablespoons (2 ounces/55 g) unsalted butter, divided
10 shallots, peeled, larger ones halved lengthwise
4 cloves garlic, smashed and roughly chopped
8 to 10 sprigs fresh thyme, divided
1⁄2 cup (120 ml) dry white wine
11⁄2 cups (360 ml) low-sodium chicken stock (I used my homemade stock.)
8 Medjool dates, pitted and halved lengthwise
2⁄3 cup (105 g) green olives, smashed and pitted (I used Castelvetrano Olives, not smashed.)
11⁄2 tablespoons apple cider vinegar 1 lemon, zested and juiced

Please note: I did not cook this on the stovetop as I was curious how it work work as a one pan dish in the oven. So I threw it all together in a large basking dish and it was delicious. Her recipe is the first link above.

With the leftovers I made a chicken pot pie. YUM!!!