Lemon and Olive Chicken
- Serves 8
To make single servings: Cool the chicken, put each piece in its own freezer bag with some sauce, and press out the air before sealing. Individual portions thaw quickly.
Ingredients
- 8 bone-in chicken breast halves
- salt and pepper
- 3 tablespoons olive oil
- 2 lemons
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 cup green olives, pitted and halved
- 2 cups chicken stock or reduced-sodium broth
- 2 cups water
- 1 teaspoons dried thyme
- 1/2 teaspoon crushed red pepper
Directions
- Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Place the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes. Serve immediately. Alternately, you can store the chicken frozen for up to 6 weeks; when you’re ready to serve, thaw the chicken, place in a pan with water to coat the bottom, cover, and simmer until hot.
Source: Everyday Food - Issue 1, January/February 2003, Page 30.