Braised Chicken with Potatoes and Olives
2 1/4 lbs Chicken drums and thighs, skin-on
1 1/4 cups chicken stock
12 oz fingerling potatoes or halved small potatoes
5 garlic cloves, peeled and smashed
1/2 cup green olives
1 small lemon, cut into wedges (optional)
1 tsp cornstarch
Preheat oven to 450*F. Season chicken with salt and heat a large ovenproof (preferably cast iron) skillet over medium-high heat. Swirl in oil. Cook chicken skin side down until browned. Flip and push it to side of skillet. Add 1 cup stock and 1/2 tsp salt, add potatoes and bring to boil. Add garlic, olives, lemon wedges and sprinkle in oregano. Return to boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove top, mix cornstarch with remaining 1/4 cup stock and stir into pan. Bring to a boil to thicken sauce. Serve immediately.