Braised Chicken with Lemon and Olives
….Braising chicken is a simple technique used for cooking things like Korean spicy braised chicken. This recipe is oven-braised for 1 hour, so the very soft lean meat is excellent. Also, lemons and olives help bring out the best flavor. Chicken thighs make the best braises. I’ve cooked this dish with skinless and boneless chicken thighs, but I think it’s better to use skin-on and bone-in thighs for flavor. If you want to steam chicken thighs with less seasoning, don’t hesitate to make this. This recipe is from NYTimes Cooking.
Servings: 4–6
Time: 1 hour 45 minutes
Ingredients:
- 8 chicken thighs(3 1/2 pounds)
- herb salt to taste
- black pepper to taste
- 1/2 ts red pepper flakes
- 6 garlic cloves, minced
- 1/2 ts fennel seeds, crushed
- 1 Ts rosemary, chopped
- 2 Meyer lemons, cut in wedges
- 1 cup flavorful olives
- 1 cup chicken broth
- 3 Ts parsley, chopped
Cooking Instructions:
- Pat chicken thighs dry with paper towels.
2. Season well with herb salt and black pepper and place in an oven baking pot in one layer.
3. Sprinkle the fennel seeds, red pepper flake, rosemary, garlic, and olive oil into the chicken thighs.
4. Rub seasoning into thighs on all sides with lemon wedges. Let marinate for 15 minutes. Preheat the oven to 375F.
5. Cook in a preheated oven about 20 minutes without a lid.
6. After 20 minutes, scatter the olives evenly over chicken and add the chicken broth into the oven pot.
7. Cover the lid and bake them for 1 hour until meat is very tender when probed with a skewer.
8. After 1 hour, remove thighs, olives, and lemon wedges onto a platter and keep warm. Heat the oven pan with medium high heat to simmer rapidly until reduced by half as a sauce(remove the floating oil with a spoon).
9. Serve it with the sauce over chicken and parsley.
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