Olive, Smashed Garlic and Lemon Chicken
- Yield Serves 4 servings
- Prep 5 minutes
- Cook 45 minutes
- black olives
- chicken thighs or breast
- thin sliced yellow onion
- garlic cloves smashed
- fresh lemon juice
- lemons sliced thin
- chicken stock, low sodium
- dry white wine
- thyme, leaves removed
- ground sea salt to taste
- ground pepper to taste
This is wonderful dish in which chicken thighs, or both thighs and breasts can be used. This recipe blends black olives, garlic and lemon juice, with a hint of thyme to create a delicious sauce. Basic ingredients are transformed from boring to sophisticated, and this one skillet dish allows for easy cleanup!
Olive, Garlic and Lemon Chicken
On Medium High Heat, Stove Top:
Melt ¼ cup butter in large hot skillet, and brown the chicken pieces on all sides, about six minutes, and set chicken aside.
Cook the onions in the pan drippings until soft, scraping chicken bits from bottom of pan
Add the garlic and cook one minute until fragrant.
Add chicken stock, wine, thyme, and lemon juice, lower temp to simmer about 4-5 minutes.
Return the chicken to the pan, cover and simmer 20 minutes.
Remove the lid and add the olives and lemon wedges simmering 15 more minutes.
Season with salt and pepper
Plate the chicken topping it with the olive, garlic and lemon sauce, and lemon wedge on the side. This is also delicious served over fresh pasta such as linguini, or fragrant couscous.