I adapted this recipe from Emily C and seen on Food52, ever-so-slightly. Aleppo pepper is currently difficult to find, so I substituted 1/2 t Smoked paprika + 1/4 t Cayenne pepper for the Aleppo pepper. Also I used Meyer lemon for the lemon, since it has a lesser “bite” than do regular lemons.
I recommend using Castelvetrano olives in this recipe. Their flavor is milder and more on the “buttery” side compared to other olives. They come pitted as well as with pits. The kind with pits are preferable because they are not quite as salty as when pitted. In a salty dish like this, it’s best to err on the less salty side, because you can always add salt to a dish if desired.
Once you have all of the ingredients prepped it’s a pretty quick process to get this wonderful dish on the table.
Keywords: Skillet Chicken, pancetta, olives