Braised Chicken Thighs with Olives and Lemon
Prep Time
Serves
Cooking Mode
½ tsp canola oil
8 chicken thighs, bone in
½ tsp salt
pepper to taste
2 cups reduced sodium chicken broth
1 cup white wine
½ cup stuffed Manzanilla olives, drained
6 cloves garlic, whole, peeled
1 lemon, sliced, ends discarded
½ tsp canola oil
8 chicken thighs, bone in
½ tsp salt
pepper to taste
2 cups reduced sodium chicken broth
1 cup white wine
½ cup stuffed Manzanilla olives, drained
6 cloves garlic, whole, peeled
1 lemon, sliced, ends discarded
Directions
1Preheat oven to 350°F (180°C). In a large non-stick skillet or Dutch oven, heat oil over medium-high heat. Season chicken on both sides with salt and pepper and sear, skin side down, until golden, about 10 min. Turn and cook second side until lightly golden. Transfer chicken to a platter. Discard the fat.
2Lay chicken, skin side up, back in Dutch oven or in a roasting pan. Mix the broth, 1 cup (250 mL) water and wine, and pour around the chicken. Place olives and garlic around the chicken and lemon slices around and on top.
3Cover the pot or pan with a lid or foil and braise in the oven 50 min. Remove lid or foil and cook uncovered another 10 min. to lightly crisp the skin. Skim fat from juices before serving. Divide the chicken, lemons and olives among 4 plates and spoon 2 tbsp (30 mL) of cooking juices over top.
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Personal Note
Personal Note
