Tangerine Chili Chicken

• 1-11.6 oz container Divina Tangerine Chili Olives, brine & olives separated (save olives for cooking)
• 1 package Bell & Evans Chicken thighs
• 1 orange zested & juiced, separated
• 1 shallot, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon pepper
• 1 teaspoon steak salt
• 1 teaspoon fresh chopped thyme
• 1 teaspoon red pepper flakes

Combine all marinade ingredients except for the olives. Add and submerge chicken and marinate up to 3 hours.

1. Preheat oven to 375 degrees.

2. Remove chicken from marinade and pat dry with paper towel.  

3. Place skillet over medium high heat.  Once skillet is heated add a drizzle of olive oil and sear chicken thighs skin side down for 3 minutes or until browned.  Flip and cook for an additional 2 minutes and remove chicken from heat.

 4.  Add shallots to skillet and cook until softened, about 3 minutes.  Add garlic and cook until aromatic, about 30 seconds.  Add chicken broth, orange zest and a pinch of steak salt.  Stir scraping up any brown bits in the skillet, add butter & olives.  Bring to a simmer and return the chicken. 

5. Place skillet in oven and bake for 30-34 minutes or until internal temp reaches 165 degrees.

 6. Remove from oven and allow to rest for 5 minutes before serving.