Chicken with olives and capers

Christmas break was a time for Eric and I to test out some new recipe sources and enjoy time together in the kitchen. Eric stumbled upon the website for Pearl Olives over the holidays and we starting making a few of the recipes over the Christmas break.  This one was very easy and really tasty.  I used our Dutch oven to control any splatters while browning the chicken.  It easily transfered into the oven to finish the recipe off.  Instead of the suggested pasta, we served this over white rice.  

• 2 tablespoons extra virgin olive oil
• 4 skin-on, boneless chicken breast halves
• ¼ teaspoon each salt & pepper, or to taste
• 4 cloves garlic, slivered
• 3 tablespoons drained capers
• ¾ cup dry white wine
• Juice of one lemon
• 3-4 sprigs fresh thyme
• 1 jar Pearls Specialties Garlic Stuffed Olives

1. Preheat the oven to 425°F.
2. Generously sprinkle the salt and pepper all over the chicken breasts.
3. In a cast-iron or other ovenproof skillet, heat the olive oil over medium heat. Add the chicken, skin-side down, and cook until the skin is brown and crispy, 5-7 minutes. Transfer the chicken to a plate skin side up.
4. In the same pan, add the garlic and capers, and cook, stirring, until the garlic begins to lightly brown, about 1 minute. Add the wine, lemon juice, fresh thyme, and olives and stir. Nestle the chicken into the pan, skin side up and bake 15-20 minutes until the chicken is cooked through.
5. Serve as is or over a bed of pasta