No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Braised Chicken with Potatoes, Olives, and Lemon

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

  • Prep:
  • Total Time:
  • Servings: 4
Braised Chicken with Potatoes, Olives, and Lemon

Photography: Johnny Miller

Source: Martha Stewart Living, September 2011

Ingredients

  • 2 1/4 pounds bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • 1/2 cup green olives, such as Cerignola, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch

Directions

  1. Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.

  2. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.

  3. Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Reviews (10)

  • Scfmom 5 Jan, 2014

    Made this tonight for the first time. It was amazing! We can't wait to make it again.

  • lschop 31 Jan, 2013

    Love this recipe! I make it all the time with a whole cut up chicken because I prefer breast and my husband likes dark meat. So easy and delicious! My only tweeks are to really brown the chicken skin to keep in crispy while braising, which takes more than 5 minutes. I also don't thicken the sauce with cornstarch because for me, the potatoes thicken the braising liquid enough. I also use a little more of the accoutrements, because, why not!

  • susanne99 21 Nov, 2011

    Super easy, super delicious. I also like it because it goes in the oven at such a high temp, that you can roast veggies for sides at the same time.

  • mirandajane 23 Oct, 2011

    I LOVE this recipe. It is the easiest thing ever, yet seems so fancy. I used skin-on bone in chicken breast and just took it out of the pan for the last five minutes or so. It works out perfectly. My husband loves it because it makes his dish duty a lot quicker too.

  • Dazie 2 Oct, 2011

    So tasty! So easy! We're having it for dinner again tonight. Using capers AND olives, since our local grocery store is short on fancy stuff. Your olive choices are green with pimento or black that you stick on your fingers. :)

    This recipe is a less-work version of chicken piccata, and I love it!

  • grazianolinda 20 Sep, 2011

    Loved this. We doubled the olives because we like them so much. I agree, the chicken tasted even better the second day, as did the potatoes. Served steamed spinach on the side, very nice for the sauce.

  • Terri_from_Texas 19 Sep, 2011

    This recipe is so delicious and so easy to make. I couldn't find the suggested olives so I just used what I had. I also browned the chicken a little longer. I've made it twice and it has become a favorite. You won't be disappointed.

  • keyze 18 Sep, 2011

    This is a tasty, easy dish. My cast iron pan is in my RV so I made it with one of my pans from Williams Sonoma. Still tasty. Loved the olives and the lemon. Note, the cold leftover chicken tasted even better as the flavors had melded! Delish!

  • sweetpadee 15 Sep, 2011

    This recipe is quick, easy and tasty. Another plus was that I had almost no clean-up afterwards. I felt like the olives really overwhelmed the rest of the dish and am definitely leaving them out the next time around, I'm thinking of just adding capers in for a subtle zing.

  • grazianolinda 11 Sep, 2011

    Absolutely amazing. We used a well-seasoned 12 inch cast iron skillet and everything fit beautifully. We probably doubled the olive quantity because we love them. Can't wait to make this again.

Related Topics