Vinegar Chicken with Oranges and Olives

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  Chicken Thigh, Bone-In, Skin-On(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2½ teaspoons kosher salt
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Orange
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  Vinegar, White(120g)
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  ½ cup Castelvetrano olive brine
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  1 bay leaf
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  Garlic
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  Red pepper flakes(3g)
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  ½ teaspoon freshly cracked black pepper
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  Olives, Black, Canned, Pitted(120g)

Instructions

1. 1Pat the chicken thighs dry with paper towels and season all over with salt and red pepper flakes.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook for 5–7 minutes until the skin is golden brown and renders fat. Flip and cook for 3–4 minutes until the other side browns. Transfer to a plate.
3. 3Add the orange slices to the same skillet in a single layer over medium-high heat and cook for 2–3 minutes until they begin to caramelize, then flip and cook another 1–2 minutes.
4. 4Pour in the vinegar and add the minced garlic and red pepper flakes, scraping up any browned bits from the skillet bottom. Return the chicken to the skillet, skin-side up, nestling it among the oranges.
5. 5Reduce heat to medium and simmer uncovered for 25–30 minutes until the chicken's internal temperature reaches 165°F when measured at the thickest part of the thigh.
6. 6Stir in the black olives and simmer for another 2–3 minutes until warmed through.
7. 7Divide the chicken, oranges, olives, and sauce evenly into 4 airtight containers while hot. Let cool to room temperature, then seal and refrigerate.
8. 8To reheat, transfer to a skillet over medium heat and warm through for 5–7 minutes, stirring gently, until the internal temperature reaches 165°F again.