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.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Martha Stewart Living, September 2011
- 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
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.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
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.