Lemon Chicken with Olives & Herbs

Name: Lemon Chicken with Olives & Herbs
Total time: 50 min
Yield: Serves 4
Ingredients: 6 bone-in skin-on chicken thighs; 2 tbsp olive oil; 1 medium yellow onion, thinly sliced; 6 cloves garlic, smashed; 1 cup castelvetrano olives, pitted; 1 lemon, thinly sliced; 1/2 cup chicken stock; 1/4 cup dry white wine; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 2 sprigs fresh thyme; 2 tbsp flat-leaf parsley, chopped; to taste sea salt and black pepper

Serves 4
50 min

Bone-in thighs braised slow in lemon, olive oil, and castelvetranos. Built for the table, not the timer.

Ingredients

6bone-in skin-on chicken thighs
2 tbspolive oil
1 mediumyellow onion, thinly sliced
6 clovesgarlic, smashed
1 cupcastelvetrano olives, pitted
1lemon, thinly sliced
1/2 cupchicken stock
1/4 cupdry white wine
1 tspdried oregano
1/4 tspred pepper flakes
2 sprigsfresh thyme
2 tbspflat-leaf parsley, chopped
to tastesea salt and black pepper

Steps

01
Season thighs generously. Sear skin-side down in olive oil until deeply golden. Flip and brown briefly. Remove.
02
Soften onion and garlic in the rendered fat. Add oregano and red pepper flakes.
03
Add olives, lemon slices, stock, white wine, and thyme.
04
Return thighs to the pan, skin up. Braise covered until tender.
05
Finish with parsley.

By JORDAN HESS