Everyday Food Lemon and Olive Chicken

"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"
 
Everyday Food Lemon and Olive Chicken created by KerfuffleUponWincle
Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
  • oil.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@CookbookCarrie
Contributor
@CookbookCarrie
Contributor
"I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School. I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball."
 

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. KerfuffleUponWincle
    Everyday Food Lemon and Olive Chicken Created by KerfuffleUponWincle
  2. KerfuffleUponWincle
    Very lemony from the rind in the sauce, not too garlicky, and with a little heat from the red pepper flakes! I reduced the recipe to make two huge bone-in chicken breasts, added about 8 ounces sliced mushrooms to my skillet, and made my sauce with 2 cups chicken stock, but no additional water ~ I added a packet of splenda to camouflage the sharpness of the lemon! Made for Chef Shapeweaver's Cooking from the Pantry, Freezer, and Fridge Challenge, Feb/Mar 2012!
     
  3. Southern Bug
    We really enjoyed this. Very flavorful and simple to do. I didn't do the sauce part, just cooked the chicken with the onion, olives, garlic & lemons. Will make again!
     
  4. 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!
     
  5. 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
     
Advertisement

Find More Recipes