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Braised Chicken with Potatoes, Olives, and Lemon

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, September 2011
Total Time Prep Servings



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How would you rate this recipe?
  • debimunn4
    23 JAN, 2018
    I always follow a recipe to the "T" unless there's an ingredient I don't like. I liked everything about this recipe. It was light, full of flavor, easy and not time-consuming. I used Castelvetrano as I find them meaty & firm. I had baby potatoes on hand so used them, but think the fingerling would be elegant. Perhaps a little dusting of parsley to give it some more colour would be nice. Love it! I have another recipe that's very similar and calls for marcona almonds which gives a lovely texture. That might be a good addition to this one.
    • debimunn4
      23 JAN, 2018
      PS-My other recipe doesn't use any thickening so this may not require it either. I meant to add that I always follow a recipe to get a grip of it and then make alterations afterwards to my liking, if I think they're called for.
  • ALR6897332DW
    13 JUL, 2017
    This is delicious and easy! I used skinless boneless thighs and it turned out perfect!! I used extra olives because I love them. So much flavour!! I think it would be excellent with some spinach stirred in right at the end!
  • MelPhi
    20 JAN, 2015
    Soooo good! I only had skinless, boneless thighs but I followed each step and it turned out great. No starch needed, the sauce was thick and delicious without it. This recipe will enter the rotation.
  • 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!
  • MS11402627
    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.

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