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    Braised Chicken Thighs with Olives

    clock-icon50 minutes
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    Pixicook editorial team

    A flavorful Italian-inspired dish featuring crispy chicken thighs, Kalamata olives, and a lemony broth.

    Ingredients for Braised Chicken Thighs with Olives

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Chicken Thighs, skin on

    each

    Substitute chevron-down

    Himalayan Pink Salt

    to taste

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    Freshly Ground Black Pepper

    to taste

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    Ghee, melted

    tablespoons

    Substitute chevron-down

    Chicken Stock

    cups

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    Lemon, ½ sliced and ½ juiced

    each

    Substitute chevron-down

    Kalamata Olives, pitted

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

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    How to Make Braised Chicken Thighs with Olives

    1. Preheat Oven

    Begin by preheating your oven to 375°F, ensuring that it reaches the right temperature by the time your chicken is ready to bake.

    2. Prepare Chicken

    While the oven heats up, pat the chicken thighs dry with paper towels. Season the thighs generously with pink salt and freshly ground black pepper.

    3. Sear Chicken Thighs

    Heat a medium oven-safe skillet over medium-high heat and melt 2 tablespoons of ghee. Once the ghee is shimmering, carefully add the chicken thighs to the skillet, skin side down. Leave the chicken undisturbed for about 8 minutes until the skin is a rich, golden brown.

    4. Flip and Sear

    Flip the chicken thighs and let them cook for an additional 2 minutes on the other side. This ensures that the thighs are well browned and ready to absorb the flavors of the broth and lemon.

    5. Add Broth, Lemon, and Olives

    Pour in the ½ cup of chicken broth, making sure it surrounds the chicken thighs. Add the lemon slices, squeezing the juice from the other half of the lemon into the skillet. Scatter the pitted Kalamata olives around the chicken.

    6. Bake Chicken

    Carefully transfer the skillet to your preheated oven and bake the chicken for 30 minutes.

    7. Add Butter

    Once the chicken has finished baking, remove the skillet from the oven and add 2 tablespoons of butter. Allow the butter to melt into the broth mixture, enriching the sauce with a silky smooth texture.

    8. Serve

    Divide the chicken thighs and olives between two plates, spooning the luscious broth over the top. Serve immediately.

    Variations

    Mediterranean-Style Fish with Capers and Lemon

    Replace chicken with a firm white fish like cod or sea bass, use capers instead of olives, and add lemon zest for a bright, Mediterranean-inspired dish.

    Duck a l'Orange with Green Olives

    For a French twist, use duck breasts, score the fat, and render it slowly to get that crisp skin. Replace the Kalamata olives with green olives and finish the sauce with orange juice and a touch of honey.

    Herb-Crusted Pork Chops with Apples and Sage

    Swap the chicken for bone-in pork chops, use sage and thyme for the herbs, and incorporate apples into the pan sauce for a comforting autumnal meal.

    Balsamic-Glazed Chicken with Shallots and Thyme

    Instead of deglazing with white wine, use balsamic vinegar for a tangy glaze, and emphasize thyme as the primary herb.

    Tomato Twist

    Add cherry tomatoes during the last few minutes of cooking for a burst of juiciness and a touch of acidity that brightens the dish.


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