CHICKEN WITH LEMON AND OLIVES RECIPES

BRAISED CHICKEN WITH LEMON AND OLIVES RECIPE - NYT COOKING

Braised Chicken With Lemon and Olives Recipe - NYT Cooking image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Total Time 1 hours 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

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.

Nutrition Facts : @context http//schema.org, Calories 510, UnsaturatedFatContent 25 grams, CarbohydrateContent 7 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 35 grams, SaturatedFatContent 10 grams, SodiumContent 666 milligrams, SugarContent 1 gram, TransFatContent 0 grams

CHICKEN WITH OLIVES AND LEMON RECIPE - FOOD.COM

Chicken With Olives and Lemon Recipe - Food.com image

Make and share this Chicken With Olives and Lemon recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground red pepper (used 1/2 tsp and was very hot next time use only 1/4 tsp.)
salt
4 garlic cloves, minced
8 skinless chicken thighs (about 2 pounds)
cooking spray
1/2 cup all-purpose flour
1/4 cup fresh lemon juice
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
24 pimento stuffed olives, coarsely chopped (used 12 kalamata olives)
8 lemon wedges

Steps:

Preheat oven to 325 degrees.
Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
Lightly spoon flour into dry measuring cup; level with a knife.
Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
Top chicken with olives and lemon.
Bake at 325 for 1 hour or until thermometer registers 180 degrees.

Nutrition Facts : Calories 249.1, FatContent 6.3, SaturatedFatContent 1.5, CholesterolContent 114.5, SodiumContent 124.8, CarbohydrateContent 19.5, FiberContent 2.8, SugarContent 0.7, ProteinContent 29.9

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Wine note: Finding an inexpensive wine that's complex enough to shine with a briny dish like this is a wine lover's coup. Discover Barefoot Wine's California Pinot Grigio ($6). With green apple, lemon, and jasmine opening to apricot and orange zest, it's a little sweet and briny like the chicken—and tastes like it costs way more than it does. —Sara Schneider

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Reviews 3.5
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Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

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