Braised Chicken With Lemon And Olives
Prep Time: 00:10
Cook Time: 00:30
8 chicken thighs, bone - in, skin - on
2 tablespoon olive oil
1/2 cup onion, small dice
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
1 tablespoon fresh rosemary, chopped
2 lemons, sliced into rounds
1 cup mixed kalamata and green olives
2 cups chicken stock or broth
3 tablespoons fresh parsley, chopped
salt & pepper
1Preheat oven to 375F degrees.
2Using a 12 inch cast iron skillet or oven safe frying pan begin heating olive oil over medium high heat just until is begins to smoke. Meanwhile, pat chicken thighs dry with paper towel. Season both sides well with salt and pepper. Gently place thighs in pan skin side down, adjusting temperature as needed to render fat and crisp the skin. Once, nicely browned remove thighs to a paper towel lined plate. (Thighs will still be raw in center, don't worry.)
3Drain fat from pan leaving 1 tbsp. remaining. Lower heat to medium and begin sweating onions. Once translucent in color and soft add minced garlic, red pepper flakes, fennel, and chopped rosemary and cook for 1 min. or until fragrant.
4Add chicken thighs back to the pan. Scatter olives and tuck lemon slices trying to space out evenly around and on top of thighs. Add chicken stock bringing it up to about half the height of the thighs.
5Cover tightly with foil or lid and place in hot oven. Braise 15-20 minutes until thighs reach an internal temperature of 165.
6Once fully cooked, remove chicken thighs and lemon slices and arrange on a (warmed) platter. Lightly cover with foil to keep warm. Meanwhile, over high heat, simmer leftover pan juices while skimming surface of excess fat until reduced by half. Spoon pan sauce over chicken. Sprinkle with parsley and serve.
Suggested Side: Creamy polenta. Suggested Wine Pairing: Oaky Chardonnay or Pinot Noir
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