Lemon and Garlic Braised Chicken with Kalamata Olives
In the heart of Mediterranean cuisine lies a dish that captures the essence of the region's flavors: Lemon and Garlic Braised Chicken with Kalamata Olives. This succulent dish combines the zesty tang of lemon, the aromatic punch of garlic, and the briny depth of Kalamata olives, all braised to perfection with tender chicken pieces. It's an ideal choice for a cozy dinner that brings the warmth of the Mediterranean to your table.
Equipment
- Oven-proof skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 4 chicken thighs, bone-in and skin-on (about 1.5 lbs / 680 g)
- 2 tbsp olive oil (30 ml)
- 4 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 cup chicken broth (240 ml)
- 1/2 cup Kalamata olives, pitted (about 60 g)
- 1 tsp dried oregano (1 g)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper on both sides.
- In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden brown, about 5-7 minutes.
- Flip the chicken thighs over and add the minced garlic around the chicken. Cook for another 2 minutes until the garlic is fragrant.
- Scatter the lemon slices and Kalamata olives around the chicken. Sprinkle the dried oregano over the top.
- Pour the chicken broth into the skillet, being careful not to pour it over the chicken skin so it stays crispy.
- Bring the liquid to a simmer, then cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and braise the chicken for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the lid or foil, and broil for 3-5 minutes to crisp up the skin, if desired.
- Garnish with fresh parsley before serving.
Notes
If you prefer a thicker sauce, you can remove the chicken after cooking, set it aside to keep warm, and reduce the braising liquid on the stove until it reaches your desired consistency.
The dish can be garnished with additional lemon zest for an extra lemony kick.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.