Braised Chicken Thighs with Garlic, Lemon and Olives
Serving Size: 10servings
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
Recipe by: Mayumi Tavalero
Recipe Serving Size10servings
Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove
10bone-in skin-on chicken thigh
1teaspoonground black pepper
3tablespoonextra virgin olive oil
2yellow onionlarge thinly sliced (for 10 servings about 4 cups)
1lemonthinly sliced, seeds discarded
2tablespoonfresh oreganoplus more for garnish
1cupmixed Greek olives
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.
Heat in microwave on high power until heated through.