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BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES




INGREDIENTS

  • 4-6 bone-in, skin-on chicken thighs
  • Coarse Kosher salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 8 garlic cloves, peeled but whole
  • 1 large yellow onion, thinly sliced (about 2 cups)
  • 1 lemon, thinly sliced, seeds removed
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • ½ cup olives, pitted (mixed Greek, Kalamata, or Cerignola)
  • ½ cup low sodium chicken stock
  • 1 lemon, juiced

INSTRUCTIONS

Preheat the oven to 350°F / 180ºC
Dry the chicken well and season both sides with salt and pepper.
Set a large, oven-proof skillet on medium-high heat (the pan should be large enough to hold the chicken in a single layer). Add the oil and place the chicken, skin-side down, and leave it alone until the skin is deep golden brown, 7-9 minutes. Flip the chicken and scatter the garlic cloves into the pan. Cook until garlic is brown is spots and beginning to soften (don’t let garlic burn), 2-3 minutes. Remove the chicken and garlic from the pan and set aside.
To the same pan, add the onions, lemon slices and thyme, and season lightly with salt and pepper. Cook, stirring often, until the onions have softened and turned golden, 6 to 8 minutes. Stir in the chicken stock and lemon juice. Add back the thighs (skin-side up, including any accumulated juices) and scatter in the garlic and the olives. Transfer the pan to the oven. Bake, uncovered, for 25-35 minutes, or until chicken is cooked through (165º F / 75º C on an instant read thermometer).

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