Our citrusy fresh Amalfi-style chicken is a classic coastal Italian dish.

6 to 8 skin-on, bone-in chicken thighs
1/2 cup all purpose flour for coating
1 tsp Kosher salt 
1/2 tsp freshly ground black pepper
2 tbsp Lemon olive oil
2 tbsp Garlic olive oil (or 2 cloves, finely chopped)
2 tbsp Rosemary olive oil
1/2 cup white wine (or chicken stock)
1/2 cup Sicilian Lemon white balsamic
1/4 cup water
Butter olive oil (optional) 

Pat dry thighs with a paper towel. In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each chicken thigh in the flour mixture, shaking off any excess for a thin coating. Heat oils in a large non-stick skillet on medium-high. Place thighs skin side down. Sear 5 to 7 minutes on each side until golden brown and crispy. Remove chicken and set aside. Deglaze pan with wine or chicken stock. Add Lemon balsamic. Gently simmer for two minutes. Place chicken back in pan skin side up. Reduce heat to low, cover pan and cook for 15 to 20 minutes until internal temperature reaches 160°, occasionally basting. Swirl in 2 tablespoons of Butter olive oil for rich and glossy finish. Serve with spoonfuls of sauce and drizzles of zesty Lemon olive oil. FOR MORE RECIPES: