We saw this recipe for Braised Chicken With Lemon and Olives in the New York Times. We
liked making it and the presentation is beautiful. We love one dish dinners
with lots of good leftovers. This is one!
Braised Chicken With Lemon and Olives
New York Times
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.
INGREDIENTS
8 chicken thighs, skin-on and bone-in,
about 3 1/2 pounds
Salt and pepper
½ teaspoon red pepper flakes
6 garlic cloves, minced
½ 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
PREPARATION
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.
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