This is one of my new favorite work night meals. The lemon, onion, and olives meld together with the chicken drippings to form a luscious gravy. And it’s even better the next day!
Braised Chicken Thighs with Garlic, Lemon, and Greek Olives (from here)
- 8 bone-in, skin-on chicken thighs (remove the excessive fat and skin)
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp extra virgin olive oil
- 12 garlic cloves
- 2 large yellow onions, thinly sliced
- 1 lemon, thinly sliced, seeds discarded
- 2 tbsp fresh oregano leaves, plus more for garnish
- 1 cup mixed Greek olives, pitted
- Juice of 1 lemon
Preheat the oven to 350°. Season on both sides with salt and pepper.
In a large Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When hot, add the chicken, skin-side down, and sear until golden brown. Add the garlic and flip the thighs over. Cook for 2 to 3 minutes. Remove and set aside.
Add the onions, lemon slices and oregano. Season with more salt and pepper. Cook, until the onions have wilted and the juices have de-glazed the pan. Place the thighs skin-side up in the onion mixture; add the garlic and the olives. Pour the lemon juice over the chicken and put into the oven. Bake for 45 minutes. Garnish with fresh herbs and serve. Serves 6.
AnnaShortcakes 