Braised Chicken With Lemon and Olives
Published March 3, 2015
Evan Sung for The New York Times
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 chicken thighs, skin-on and bone-in, about 3 ½ 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
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 253 milligrams cholesterol; 646 calories; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 13 grams saturated fat; 48 grams fat; 2 grams fiber; 829 milligrams sodium; 44 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I've made this at least five times over the past year. The only thing that I would change is that recipe calls for the chicken to be put in the over to be browned slightly. That didn't work for me. I brown the chicken in a skillet then put the spices on and cook it for just under an hour. The chicken looks nicer and has a little crunch on the skin.
Try this with oranges (peel and all) especially if Meyer lemons aren't easily available. Here in India we don't see them, so oranges (amp up spiciness to cut their sweetness). I also sear the chicken pieces (skin side only) instead of the initial baking to ensure a crispier skin.
This was amazing! The second time I made it I added artichoke hearts, which went wonderfully with the dish.
I have made this about a million times over the years. I either brown the chicken first as described in other posts, or I heat the oven to 375 (or 400 if I'm in a hurry), then I turn it to broil. I put the rubbed chicken in the oven and broil for about 10 mins (check it often) to get color, and then I turn the oven down, add the broth and olives, cover, and cook until done. Less mess, but browning first creates crisper skin. Either way is great; I get the same compliments for both preparations.
Can you make this in a Pyrex pan?
Green olives and artichoke hearts