Braised Chicken with Potatoes, Olives and Lemon

• 2.25lbs chicken thighs
• Coarse salt
• 1 tbsp EVOO
• 1.25 cups chicken stock
• 12 baby fingerling potatoes
• 5 garlic cloves, smashed and peeled
• .5 cups green olives (we used kalmata)
• 1 small lemon, washed and cut into wedges
• 6 thyme sprigs
• 1 teaspoon cornstarch

1. Preheat oven to 450F
2. Season chicken with salt
3. Heat a lodge cast iron skillet on medium high heat with oil
4. Cook chicken for 5 minutes, then flip and push to the side
5. Add 1 cup stock and 1/2 tsp salt
6. Add potatoes, bring to a boi
7. Add garlic, olives, lemon wedges and thyme, return to a boil
8. Put the skillet in the oven, cook for 30 minutes, flipping the potatoes after 15
9. Return to stovetop, add cornstarch and remaining stock, bring to a boil
10. Serve