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Ingredients

How to make it

  • 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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