Skillet Chicken Thighs with Cerignola Olives and Potatoes | Lidia Bastianich | Recipe

Chef, restauranteur and bestselling author Lidia Bastianich just celebrated twenty-five years on public television! Her latest cookbook, A Pot, a Pan, and a Bowl, features simple recipes that can be made with just one dish without sacrificing any flavor. As she puts it, "There are some new recipes and some old favorites, but they all represent Italian food at its most essential." These chicken thighs are lovely with her Arugula Salad with Porcini Mushrooms as a side dish and Ricotta Cookies for dessert!  

"Chicken thighs are a wonderful cut for one-pot braising. They're flavorful and juicy, but also very forgiving. A few extra minutes in the pan is not a big deal, because they're difficult to overcook. Cerignola are large and meaty green olives with a mild flavor, making them perfect for a preparation like this, although you can use any large green olive here. If they're very salty or briny, give them a quick rinse before adding them to the skillet." —Lidia