This savory dish captures all the quintessential flavors of the Mediterranean. Pair this with a salad for a complete meal.
Recipe by: Mayumi Tavalero
Recipe Serving Size10servings
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove
1lemonlarge, sliced ¼ inch thick
¼cupextra virgin olive oildivided, more or less as needed
10boneless skinless chicken thigh
1 ½teaspoonKosher salt
½cupall-purpose flour spread on a plate
Place a large skillet(s) over medium-high heat and add 1 tablespoon of the olive oil. Add half the lemon slices and sear until lightly browned, about 2 minutes on each side. Transfer to a plate.
Season chicken thighs with salt and pepper. Dredge chicken with flour, shaking off excess. Add another tablespoon of olive oil to the hot pan and cook the chicken pieces until golden brown, about 5 minutes per side, working in batches if necessary. Transfer to a large plate.
Add the minced garlic to the pan(s) and saute for 30 seconds. Add the green olives, capers and broth. Add the reserved chicken pieces and any accumulated juices, and the reserved browned lemon slices. Cook over high heat until the broth is reduced by half, about 5 minutes.
Remove from heat. Stir in the butter and parsley. Plate and garnish with reserved fresh lemon slices.
Heat in microwave on full power until heated through.