Recipe by CookbookCarrie
A yummy-looking recipe from Martha Stewart's new Everyday Food magazine. I havent tried it, but if anyone does, let me know how it turns out. Cook time includes prep time. 303 calories 15g of fat 34.3g protein 7g carbs per serving
Top Review by Lizzie-Babette
Definitely 5-star! DH, who isn't wild about olives, even liked this! He enjoys the taste of olives, but won't eat 'em (hey, more for me!). The taste was totally delicious. I made this exactly as written, and it was truly piquant and memorable - I'd definitely make this for company (another dish to make for friends - yea!). The only thing I'd do differently would be to trim all the peel and pith from the lemons, so they can be consumed with the chicken. The lemon peel was a tad too bitter to eat, but this is a nit-pick. The dish is easy and delicious - great recipe, Cookbook Carrie!
- 8 bone in chicken breast halves
- salt and pepper
- 3 tablespoons olive oil
- 2 lemons
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 cup green olives, pitted and halved
- 2 cups chicken stock or 2 cups reduced-sodium chicken broth
- 1 teaspoon dried thyme
- 1⁄2 teaspoon crushed red pepper flakes
Directions See How It's Made
- Sprinkle the chicken with 1 tsp.
- each salt and pepper.
- In a large skillet, heat 2 Tbsp.
- of the olive oil over medium heat.
- In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
- Transfer the chicken to a plate.
- Cut the lemons in half lengthwise and then into thin slices crosswise.
- If the skillet is dry, add the remaining 1 Tbsp.
- Add the onions and garlic and cook over medium heat until soft but not brown, about 3 minutes.
- Stir in lemon slices, olives, stock, and 2 cups water.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
- Cover and simmer until the chicken is just cooked through, about 15 minutes.