CHINESE WHITE 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

WHITE-BEAN AND OLIVE SALAD RECIPE | MARTHA STEWART

White-Bean and Olive Salad Recipe | Martha Stewart image

The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 10 minutes

Prep Time 10 minutes

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved

Steps:

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

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