A flavorful braised chicken dish enhanced by the bright notes of lemon and the briny depth of olives.
105 minutes
A flavorful braised chicken dish enhanced by the bright notes of lemon and the briny depth of olives.
Chicken Thighs, skin-on, bone-in
0 lb
to taste
to taste
teaspoons
Garlic, minced
cloves
Fennel Seeds, crushed
teaspoons
Rosemary, roughly chopped
tablespoons
tablespoons
Meyer Lemons, cut into wedges
each
Olives, with pits, mixed black and green
0 lb
cups
Flat Leaf Parsley, chopped
tablespoons
1. Prepare Chicken
Pat the chicken thighs dry with paper towels. Season the thighs generously with salt and pepper. Arrange them in a single layer, skin side up, in an earthenware baking dish.
2. Season Chicken
Sprinkle the red pepper flakes, minced garlic, crushed fennel seeds, and chopped rosemary over the chicken. Drizzle olive oil on top and rub the seasonings into the thighs on all sides. Tuck the Meyer lemon wedges around the chicken pieces. Allow the chicken to marinate for about 15 minutes.
3. Roast Chicken
Preheat the oven to 375 degrees Fahrenheit. Once ready, place the dish in the oven and roast the chicken for about 20 minutes to lightly brown the skin.
4. Add Olives and Broth
After the initial roasting, scatter the olives around the chicken and pour in the chicken broth. Cover the dish tightly with a lid or aluminum foil. Return it to the oven and bake for another hour at 375 degrees Fahrenheit.
5. Prepare Sauce
Remove the chicken thighs and lemon wedges from the baking dish and arrange them on a warm platter. Pour the pan juices into a saucepan, skim off any excess fat, and simmer the juices rapidly over high heat until they reduce by half.
6. Serve
Spoon the reduced pan juices over the chicken and sprinkle with chopped parsley. Serve immediately.
Mexican Chicken Adobo . Use a blend of dried chilies, vinegar, and tomatoes for the braising liquid, and serve with rice and beans. Indian Chicken Curry . Swap the olives and lemon for a curry spice blend, tomatoes, and coconut milk, and serve with basmati rice.
Moroccan Chicken . Replace lemon and olives with dried apricots, prunes, and a spice blend of cumin, coriander, cinnamon, and ginger for a Moroccan twist. Coq au Vin . Use red wine as your liquid, add bacon, mushrooms, and pearl onions for the classic French dish.
Pork and Apple Braised Pork Chops . Swap chicken thighs for pork chops, use apple cider for the braising liquid, and add sliced apples and sage for a fall-inspired dish. Beef and Red Wine Braised Beef Short Ribs . Use beef short ribs, red wine as the braising liquid, and add rosemary for a hearty meal.
Mediterranean Chicken with Chickpeas . Add chickpeas and diced tomatoes to the braise along with Mediterranean spices like oregano and thyme. Chicken Cacciatore . Incorporate bell peppers, onions, and mushrooms into the braise, with a tomato-based sauce flavored with Italian herbs.
Instead of lemon, try using orange or grapefruit for a sweeter, less tangy note. Blood oranges can add a beautiful color and a unique taste. Alternatively, using preserved lemons can impart a deeper, more complex citrus flavor.
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