Braised Lemon Chicken With Olives
This flavorful and comforting dish of braised lemon chicken with olives is perfect for a cozy family dinner or a special occasion meal. The combination of lemon and olives in the braising liquid gives the chicken a tangy, savory flavor that is hard to resist.
Ingredients
- 4 Chicken Thighs bone in, skin on
- 3 Garlic Cloves halved
- 3 Shallots quartered
- 1/2 Lemon sliced
- 1 cup Kalamata Olives or preferred olives
- 4 Thyme Sprigs
- 10 oz. Chicken Stock
- 1/2 cup Dry White Wine like Sauvignon Blanc or Chardonnay
- Extra Virgin Olive Oil
- Salt and Black Pepper to taste
- Parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs on both sides with salt and black pepper.
- In a small pot, warm up the chicken stock over medium-low heat.
- Add a drizzle of olive oil in a large, oven-safe skillet and heat over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden browned, about 3 minutes. Flip the chicken and brown the other side for another 3 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, add another drizzle of olive oil. Add the shallots and garlic, and cook until softened and fragrant, about 3 minutes.
- Add the olives to the skillet and cook for 1-2 minutes.
- Add the white wine to the skillet and stir well to combine.
- Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them. Add the sliced lemon and thyme sprigs to the skillet.
- Pour the chicken broth over the chicken thighs and bring to a simmer.
- Transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and tender.
- Remove the skillet from the oven and sprinkle with chopped parsley.
- Serve the braised lemon chicken with olives hot, garnished with additional lemon slices and parsley, if desired.
Video
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