Braised Chicken with Potatoes, Olives, and Lemon
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Martha Stewart Living, September 2011
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Serves 4
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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
- 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.
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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.
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.
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!
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.
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.
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!
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.
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.