2/22/2025 – This was a great, easy meal inspired by Suzy here.

Ingredients

For chicken

• 6 bone-in, trimmed, skin-on chicken thighs
• Kosher salt and black pepper
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon coriander
• 2 tablespoons extra virgin olive oil

For Mushroom Sauce

• 2 tablespoon butter
• 12 ounce fresh large mushrooms, sliced
• 1 cup chicken broth
• 4 green onions, chopped
• 2 garlic cloves, minced
• ~8 large Green olives
• ~1/4 cup sliced Calamatra Olives
• 1/2 large lemon to squeeze over the chicken at the end
• kosher salt and black pepper
• Parsley for garnish

Instructions

• Pat chicken thighs dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken thighs and cook until done, turning occassionally. When cooked thru set aside.
• Used some chicken broth to degalze the pan.
• In the same skillet, now add more extra virgin olive oil (if needed) and butter. Sautee the mushrooms for 5 minutes. Add remaining broth, green onions, garlic, green olives, kalamatra olives, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. squeeze lemon juice over chicken. Served over rice.