Number Of Ingredients 12 Steps:
Heat the oven to 375°F. In a large ovenproof skillet (ideally with a lid), heat the butter and oil over medium high heat. Pat the chicken thighs dry with paper towel and season all over with salt and pepper. Place the thighs skin side down in the hot pan and cook, without disturbing, until the thighs lift easily from the pan and the skin is deep golden brown, about 5 minutes. Turn the chicken over and sear for another few minutes, until golden. Take care not to burn the skin or the oil by adjusting the heat down a bit. Remove the thighs to a plate and pour off all but a tablespoon of the fat. Return the pan to medium heat and deglaze the pan by pouring the chicken stock in and scraping up any browned bits as the stock comes to a boil. Return the thighs to the pan skin side up. Season with the red pepper flakes and fennel seeds, then smear with the garlic. Arrange the lemon wedges and olives around the chicken, squeeze a couple of the wedges over the chicken and into the drippings. Cover the skillet with foil or lid and place on the center rack in the hot oven. Bake for about one hour, or until chicken is very tender and juices run clear. Arrange the chicken, olives, and lemon wedges on a platter and tent with foil. Return the skillet to medium heat and spoon off as much fat as possible. Bring the pan juices to a boil and reduce for about a minute. Pour over the chicken, dust with chopped parsley, and serve immediately.
Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes. Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
Time 1h45m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees. Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer. Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Time 1h Number Of Ingredients 11 Steps:
Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate. Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.
More about “braised chicken with lemon and olives recipes”
Time 1h Yield 4 serving(s) Number Of Ingredients 19 Steps:
Thinly slice lemon crosswise into rounds. Cut rounds into quarters. Place lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain well and rinse lemon under cold water. Heat 3 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with remaining 1 1/2 teaspoons kosher salt and the pepper. Place them in the skillet in batches and brown on all sides, about 10 minutes. Remove the chicken and place on a paper towel lined plate. If skillet looks dry add the remaining tablespoon oil. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Cook 1 minute longer. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives, lemon slices, and dried fruit if using, stirring to combine. Cover and cook another 10 minutes or until chicken is cooked through. Transfer chicken to a serving platter. Raise heat to high and boil sauce, uncovered, until thickened, about 10 minutes. Stir in cilantro and spoon sauce over chicken to serve.
