How To Make My Tuscan-Style Chicken Thighs

For 4 to 5 servings, you’ll need:

1 1/2 to 2 pounds boneless, skinless chicken thighs

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons extra-virgin olive oil

1 (10-ounce) container mirepoix

2 teaspoons fresh rosemary leaves, optional

1/2 cup Castelvetrano olives plus 1/4 cup olive brine

1 pint cherry tomatoes

Preheat the oven to 425°F. Pat the chicken thighs dry and season them all over with salt and pepper.

Heat the oil in a Dutch oven or large oven-proof pot over medium-high heat. Working in batches if necessary, add the thighs in a single layer and cook on one side until browned, 4 to 6 minutes. Flip and let cook for another 1 to 2 minutes on the other side, then transfer to a plate and set aside. The chicken will not be fully cooked.

Return the pot to medium-high heat and add the mirepoix blend and a pinch of salt. Cook, stirring occasionally, until tender and browned, 3 to 5 minutes. Add the rosemary, if using, and cook until fragrant, about 30 seconds. Add the olive brine, scrape up any browned bits, and cook until the liquid has evaporated, about 1 minute. Stir in the cherry tomatoes and olives and season with salt and pepper.

Remove the pot from heat and add the chicken, seared side up, and any juices back to the pot. Cover the pot and transfer to the oven. Bake until chicken is cooked through and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve the chicken topped with the tomato and olive mixture and some of the pan juices.

Leftovers can be refrigerated in an airtight container for up to 4 days.

Simple Substitutions

If you have a different type of olive at home or if you don’t like Castelvetrano olives, feel free to switch it up. Any olive will work here—just make sure it’s either already pitted or that you remove the pit before adding it.

To build the depth of flavor, I added olive brine and rosemary leaves, but both are optional. Water or chicken broth would work instead of the brine. For the rosemary, feel free to omit it or substitute it with another hard-stemmed herb like sage, thyme, or fresh oregano. If you’d like to use a more tender herb like parsley, basil, or dill, add it right before serving.