Moroccan Chicken with Pickled Lemons

Ingredients:

• 2 tbsp. l. olive oil
• 4 bone-in chicken breast halves, skin on
• 1 and 1/4 teaspoons coarse salt
• 1 shallot, finely chopped
• 1 preserved salted lemon, slice the rind thinly, remove the pulp
• 1/2 cup mixed pitted marinated olives, halved
• 0.5 cups sun-dried tomatoes in oil, drained and chopped
• 1 cup white wine
• 1 cup lightly salted chicken broth
• 4 sprigs oregano, chopped
• 2 tbsp. l. chopped parsley
• Chives for serving, optional

Preparation:

1. Heat oil in a medium skillet over medium-high heat. Pat the chicken breasts dry and season evenly with salt.
2. Place the chicken breasts, skin side down, in the hot skillet and cook without moving until golden brown, about 6 minutes. Using tongs, flip the chicken and continue cooking for another 5 minutes. Transfer to a plate while you prepare the sauce.
3. Add the shallots to the same pan and cook, stirring occasionally, for 1 minute. Add the salted lemon, olives, and sun-dried tomatoes and stir. Drizzle with white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 3 minutes to reduce some of the liquid. Add the chicken broth and bring back to a simmer.
4. Return the chicken to the sauce and add oregano. Spoon the sauce over the chicken. Cover the pan and simmer over low heat until a thermometer inserted into the breast registers 160°F (71°C), about 25 minutes. Let the chicken rest in the sauce for 10 minutes. Sprinkle with parsley. Serve the Moroccan chicken generously drizzled with the sauce and garnished with chives, if using.