Mediterranean Chicken with Olives, Lemon, and Capers
Serving Size: 10 servings
This savory dish captures all the quintessential flavors of the Mediterranean. Pair this with a salad for a complete meal.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top StoveIngredients
- 2 lemon large, sliced ¼ inch thick
- 1/4 cup extra virgin olive oil divided, more or less as needed
- 10 bone-in chicken thigh
- 1 teaspoon Kosher salt more or less to taste, or dietary preference
- 1/2 cup all-purpose flour spread on a plate
- 5 clove garlic chopped
- 1 cup low sodium chicken stock
- 1 1/4 cup green olives
- 2 tablespoon capers
- 4 tablespoon unsalted butter
- 3 tablespoon Italian parsley chopped
Instructions
- 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 chopped 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.
Reheating Instructions
Heat in microwave on full power until heated through.
Nutrition
Calories: 460kcal | Carbohydrates: 7g | Protein: 25g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 660mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg