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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Reviews & Comments 6

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    " It was excellent "
    NPMarie ate it and said...
    Hey! Would you mind adding this to the IMI group? Thanks:-)
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    " It was excellent "
    NPMarie ate it and said...
    I made this again last night using Manzanilla olives, the green olives with pimento, it was so good..added a little tanginess to the dish:)
    Was this review helpful? Yes Flag
    " It was excellent "
    NPMarie ate it and said...
    I made this last night and it was totally delicious! More in Olive And Lemon Chicken# Thanks Pkusmc:)

    1/23/2014
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  • MesopotamiaChef 2 years ago
    I like the mixture, thank you. Best.
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  • mommyluvs2cook 2 years ago
    I love digging through the olive bar at our grocery store so this is perfect for me! Sounds delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    NPMarie ate it and said...
    Very nice post...sounds delicious!
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  • elgourmand 2 years ago
    It would seem that the chicken will dry out a fair bit; being cooked that long. Never done it this way so can you advise? Tks. RJ
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