Friday, December 12, 2008

Braised Chicken with Lemon and Olives

Good Things Catered, which adapted a recipe from Williams-Sonoma

  • 8 mixed bone-in chicken pieces
  • Salt and freshly ground pepper, to taste
  • 3 Tbsp extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 1 c. Chardonnay
  • 30 green olives, pitted
  • 1 lemon, sliced 1/8 inch thick
  • 2 bay leaves
  • 2 c. chicken stock
  • 1/4 c. chopped fresh flat-leaf parsley
  • 2 Tbsp sifted flour

  1. Season the chicken with salt and pepper.
  2. In a large braiser over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the chicken on all sides, 3 to 4 minutes total. Transfer to a plate.
  3. Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds; do not allow it to burn.
  4. Add the Chardonnay and cook down, stirring to scrape up the browned bits from the pan bottom, about 5 minutes.
  5. Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes.
  6. Return the chicken to the pan, add the stock and bring to a boil.
  7. Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 1⁄2 hours.
  8. Taste the sauce and adjust the seasonings with salt and pepper. Remove chicken, lemon, and olives from the pan and place on serving platter.
  9. With braiser over medium high heat, add flour and whisk to combine. Cook to thicken, stirring constantly, about 2 minutes.
  10. Pour thickened braising sauce over chicken and garnish with the parsley. Serve immediately. Serves 4 to 6.

My Notes:
WOW! When I saw this recipe on Katie's blog, I knew I had to make it. I couldn't stop thinking about it, and I was so happy when it tasted just as I had imagined. I loved it. I used 5 chicken drumsticks, which are budget-friendly and cook faster. I only braised my chicken for about 45 minutes. Make sure you brown the chicken well in the second step.

Liz's Rating: 10/10
Tim's Rating: 8/10 (Tim didn't like green olives until about 2 weeks ago. I wasn't even going to have him try this, but he jumped right in and enjoyed it.)


Erin said...

is a "large braiser" the same as a "frying pan" or "skillet"? I hope so.

Liz said...

I think a dutch oven would work really well. Since I made a half-recipe, I used a large pan that is kind of the shape of a wok.

wifeplzak said...

I made this recipe a couple months ago and fell in love with it too! so good!!!

Joelen said...

Looks delicious... and lemon & olives totally rock my socks n any dish!

Maria said...

Love the lemon and olives with this one!

Lisa said...

My husband is the same way - not a big fan of olives. But this just sounds so mouth-watering maybe he'll grab a fork and come running like Tim did despite his dislike of olives. It's worth a shot!

Anonymous said...

Oh yay! I'm glad there is another lover of this dish and your picture is BEAUTIFUL!!! I love the recipes on your site b/c I can see them on my dishes before I make them! haha. YUM!!!