Braised Chicken with Potatoes, Olives, and Lemon

109 Ratings
  • 5 40
  • 4 35
  • 3 27
  • 2 7
  • 1 0

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

Martha Stewart Living, September 2011

Gallery

Credit: Johnny Miller

Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (14)

109 Ratings
  • 5 40
  • 4 35
  • 3 27
  • 2 7
  • 1 0
Martha Stewart Member
04/28/2019
This recipe is great — not sure why it has only 3 stars. I give it 5 stars! I make this frequently, to rave reviews. For dinner parties, I brown the chicken in the pan during the afternoon, boil the potatoes slightly, and get the whole meal ready to stick in the oven. Then, it’s only 30 minutes at 450 till it’s ready to serve. I have made with different types of olives, and usually slice the lemon very thinly on the mandolin.
Martha Stewart Member
01/23/2018
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.
Martha Stewart Member
07/13/2017
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!
Advertisement
Martha Stewart Member
01/20/2015
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.
Martha Stewart Member
01/05/2014
Made this tonight for the first time. It was amazing! We can't wait to make it again.
Martha Stewart Member
01/31/2013
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!
Advertisement
Martha Stewart Member
11/21/2011
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.
Martha Stewart Member
10/23/2011
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.
Martha Stewart Member
10/02/2011
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!
Martha Stewart Member
09/20/2011
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.
Martha Stewart Member
09/19/2011
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.
Martha Stewart Member
09/18/2011
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!
Martha Stewart Member
09/15/2011
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.
Martha Stewart Member
09/11/2011
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.
Load More Reviews
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 02/07/2023