Braised chicken with lemon and olives

(from alaplaca’s recipe box)

Source: The NY Times

Categories: chicken


  • 8 Chicken thighs,skin on and bone in
  • salt and pepper
  • 1/2 tsp. red pepper flakes
  • 6 garlic cloves, minced
  • 1/2 tsp. crushed fennel seeds
  • 1 Tbs. roughly chopped rosemary
  • 1 Tbs. olive oil
  • 2 lemons, cut in wedges (Meyer, if possible)
  • 1 C olives, black and green
  • 1 C chicken broth
  • 3 Tbs. chopped parsely


  1. Pat chicken dry with paper towels. Season with salt and pepper and place in an earthenware baking dish in one layer; skin side up. Sprinkle with red pepper, garlic, fennel, and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 min. Heat oven to 375 degrees.

  2. Put baking dish in oven ,uncovered,and roast until skin browns lightly, about 20 min. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hr., until meat is very tender when probed with a skewer.

  3. Remove thighs and arrange on a platter. Keep warm. Pour pan juices into a sauce pan and skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken and sprinkle with parsley.

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