Braised Chicken With Potatoes Olives And Lemon Recipes

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BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 10

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

Steps:

  • 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.

BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES



Braised Chicken Thighs with Olives and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 6-ounce skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
1/2 large white onion, sliced
1 1/2 cups baby carrots
2 tablespoons tomato paste
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
1/2 cup pitted green olives, plus 1/4 cup brine from the jar
8 small red-skinned new potatoes, quartered

Steps:

  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
  • Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
  • Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES



Braised Lemon-Saffron Chicken and Potatoes image

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.

Provided by Yasmin Fahr

Categories     dinner, poultry, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

Steps:

  • Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
  • Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
  • Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
  • Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
  • Season with black pepper and serve with rice or pita to soak up the lemony juices.

ONE POT CHICKEN WITH OLIVES AND POTATOES



One Pot Chicken with Olives and Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
6 boneless, skinless chicken thighs
4 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne
3/4 cup white wine, such as Pinot Grigio
4 cups chicken stock
2 sprigs fresh thyme
2 small Yukon Gold potatoes, cut into 1/2-inch cubes
1 lemon, 4 thin slices plus the juice of the remaining lemon
1/2 cup pitted green olives
Salt and pepper
1/4 cup fresh parsley leaves, chopped

Steps:

  • For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
  • Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
  • For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.

BAKED CHICKEN WITH LEMON, POTATO AND OLIVES



Baked Chicken With Lemon, Potato and Olives image

Make and share this Baked Chicken With Lemon, Potato and Olives recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 kg potato, cut into chunks
1 red onion, peeled cut into segments
1/2 cup green olives
1 lemon, sliced
50 g pancetta, cut into strips
2 bay leaves
1/2 cup chicken stock
1 2/3 kg chicken pieces
1 tablespoon olive oil
kosher salt
fresh ground pepper
Italian parsley, chopped

Steps:

  • Preheat oven to 180 Degrees Celsius.
  • Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
  • Pour over stock.
  • Place chicken pieces on top and drizzle with olive oil. Season.
  • Roast for 50 minutes unil chicken is golden.
  • Remove chicken, place on warm plate and cover with foil.
  • Increase oven temperature to 220 Degrees Celsius.
  • Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
  • Place chicken back on top, heat through, sprinkle with parsley and serve.

QUICK BRAISED CHICKEN WITH MOROCCAN SPICES, LEMON, AND OLIVES



Quick Braised Chicken With Moroccan Spices, Lemon, and Olives image

From In the Kitchen with a Good Appetitie. Feel free to substitute a large preserved lemon and skip the blanching step.

Provided by Brookelynne26

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 lemon, ends trimmed
1 tablespoon kosher salt
1 1/2 teaspoons kosher salt
3 lbs chicken legs, and thighs
1 1/2 teaspoons black pepper
3 -4 tablespoons extra virgin olive oil
1 large onion, chopped
1 large clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 -3 cups chicken stock
1/4 teaspoon crumbled saffron
1/2 cup green olives, rinsed
3 tablespoons dried currants (optional) or 3 tablespoons diced dried apricots (optional)
2 tablespoons chopped cilantro

Steps:

  • Thinly slice lemon crosswise into rounds. Cut rounds into quarters. Place lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain well and rinse lemon under cold water.
  • Heat 3 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with remaining 1 1/2 teaspoons kosher salt and the pepper. Place them in the skillet in batches and brown on all sides, about 10 minutes. Remove the chicken and place on a paper towel lined plate.
  • If skillet looks dry add the remaining tablespoon oil. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Cook 1 minute longer.
  • Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes.
  • Add the olives, lemon slices, and dried fruit if using, stirring to combine. Cover and cook another 10 minutes or until chicken is cooked through.
  • Transfer chicken to a serving platter. Raise heat to high and boil sauce, uncovered, until thickened, about 10 minutes. Stir in cilantro and spoon sauce over chicken to serve.

Nutrition Facts : Calories 832.3, Fat 56.3, SaturatedFat 13.8, Cholesterol 286.2, Sodium 3106.6, Carbohydrate 14.6, Fiber 3.7, Sugar 3.8, Protein 66.4

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Top Asked Questions

What is the best chicken to braise with lemon and olives?
Braised Chicken With Lemon and Olives. A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor.
What is the best way to cook chicken and potatoes?
Heat 1 tablespoon olive oil in an oven-proof skillet. Sear chicken skin-side down until browned in medium heat, 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil. Add in the olives.
How to cook chicken thighs in oven with potatoes?
Instructions Pre-heat the oven to 450 F degrees. Pat dry chicken thighs with paper towels. Heat 1 tablespoon olive oil in an oven-proof skillet. Add in the potatoes and garlic and spread them around the chicken. Add in the olives. Transfer skillet to the oven. Serve immediately alongside with your favorite rice, bulgur or salad.
How do you cook chicken thighs and lemon wedges?
Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

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