Vinegar Chicken with Oranges and Olives

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  3 lbs Chicken Thigh, Bone-In, Skin-On

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

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  2.5 tsp 2½ teaspoons kosher salt
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  1 tbsp Olive oil

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

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  1 Orange(131g)
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  0.5 cup Vinegar, White
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  0.5 cup ½ cup Castelvetrano olive brine
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  1 1 bay leaf
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  2 Garlic(6g)
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  0.5 tsp Red pepper flakes
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  0.5 cup Olives, Castelvetrano, Green, Canned, Pitted

Instructions

1. 1Pat the chicken thighs dry with paper towels and season all over with the kosher 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 5–7 minutes until the skin is golden brown and renders fat. Flip and cook 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 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, 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 25–30 minutes until the chicken's internal temperature reaches 165°F when measured at the thickest part of the thigh. Stir in the black olives and the olive brine and bay leaf, then simmer 2–3 minutes until warmed through.
6. 6Divide the chicken, oranges, olives, and sauce evenly into 4 airtight containers while hot. Let cool to room temperature, then seal and refrigerate.
7. 7To reheat, transfer to a skillet over medium heat and warm 5–7 minutes, stirring gently, until the internal temperature reaches 165°F again.