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Ingredients

• 6   skin-on, bone-in chicken thighs (2-1/2 to 3 pounds)
•   Kosher salt and freshly ground black pepper
• 3 tablespoons  extra-virgin olive oil
• 1/2 pound  green beans, stem ends trimmed (2 cups)
• 10 ounces  cherry or grape tomatoes (2 cups)
• 1/2 large  sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices
• 1/2 cup  pitted Nicoise or Kalamata olives
• 2 large  cloves garlic, sliced about 1/8 inch thick
• 3/4 cup  dry white wine
• 1 teaspoon  unsalted butter (optional)
• 1/2 cup  loosely packed fresh basil leaves, sliced into 1/2-inch strips

Description

Position Two Racks Near The Center Of The Oven And Heat The Oven To 425 Degrees F. Heat A 10- To 11-inch Heavy, Ovenproof Skillet Over Medium-high Heat. Generously Season The Chicken On Both Sides With Salt And Pepper. Pour 1 Tablespoon Of The Oil Into Th

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