Olive And Lemon Chicken Recipe

Olive And Lemon Chicken

From pkusmc 13 years ago

This is by no means original, but it was new to me, and I added a few things of my own based on what I was tasting as I went along.

2 cups of pitted olives (I used a variety that I hand picked from an olive bar) shopping list
4 cloves of garlic, smashed and roughly chopped shopping list
4 large boneless/skinless chicken thighs (breasts would do as well) shopping list
1/2 cup olive oil, divided shopping list
2 T butter shopping list
2 lemons sliced into 1/4" pieces and deseeded shopping list
1/2 cup dry white wine shopping list
Fresh thyme shopping list
S&P shopping list

If you have seeded olives, smash them and remove the seeds
Smash and chop the garlic, and combine with the olives in a bowl See Photo
Add 1/4 of the olive oil, and set aside
In a skillet heat the remaining olive oil and add the 2 tbs of butter See Photo
Season the thighs with salt and pepper to taste, and then fry in the oil on medium - medium high on both sides until brown, about 8 minutes See Photo
Add the wine, and allow to simmer for a minute or two
Reduce the heat to medium low and add the olive/garlic mixture
Place the lemon slices on top of the chicken and add two sprigs of fresh thyme See Photo
Cover and cook on medium low for an additional 35 minutes or until the internal temperature reaches 165-170
Shown served on home made rice pilaf

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pkusmc Kalispell, MT

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