Crispy skillet chicken thighs with mushrooms, olives, onion and garlic

Lay the chicken thighs skin side down on paper towels so the skin is as dry as possible.

Preheat the oven to 400. Add a good amount of olive oil to the skillet.

Season the chicken with salt, pepper and a little dry rosemary on both sides.

Cook skin side down over medium-high heat so the fat renders and the skin crisps; leave it alone and do not turn it too many times.

Cut the top off the onion, leaving the base intact, and cut each half into about three large thick slices. Chop four cloves of garlic.

When the skin is crisp, turn the chicken and cook about 4 minutes on the other side.

Transfer the chicken to the 400 oven for about 10 minutes to cook through, since it is bone-in.

Discard most of the rendered fat, keeping some. Add the mushrooms with a little salt to draw out moisture, stir and cook about two minutes.

Add the onion chunks around the pan, keeping them intact, and the garlic; cook over medium to medium-low about 5 minutes, without scorching the garlic, until golden.

Push the vegetables aside, scatter in the olives and nestle the chicken in the centre and on top of the vegetables, keeping liquid off the skin.

Add a little white wine and let it bubble a few minutes until the liquid reduces.

Sprinkle dill over the top. Serve with some of the sauce spooned over the chicken.