Braised Chicken With Lemon Potatoes And Olives Recipe

Hey there, fellow kitchen adventurers! Let me take you on a culinary journey with my ultimate Mediterranean chicken skillet, a dish that will make your taste buds dance like they’re at a beach party in Santorini. Imagine tender chicken mingling with vibrant lemon, buttery potatoes, and those robust Kalamata olives—all in one fabulously zesty pan. Can’t wait for you to try it!

I enjoy preparing satisfying, cozy dishes, and this lemony chicken and potato braise is one of my go-tos. It’s a braise in the sense that the chicken thighs are first browned in oil in an ovenproof pot, then the pot is covered—either tightly with a lid or loosely with parchment paper—and the chicken finishes cooking in a not-quite-simmering bath of broth and the vibrant flavors of lemon, oregano, and Kalamata olives (which, by the way, are superbly rich in protein and bursting with personality).

Braised Chicken With Lemon Potatoes And Olives Recipe Ingredients

• Chicken Thighs: Rich in protein and healthy fats, offering juicy flavor.
• Lemon: Adds a bright, tangy flavor and is high in vitamin C.
• Olives: Provide healthy monounsaturated fats and a savory depth.
• Yukon Gold Potatoes: A good source of carbohydrates and fiber.
• Oregano: Aromatic herb that adds earthy notes and nutrition.

Braised Chicken With Lemon Potatoes And Olives Recipe Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 pound small Yukon Gold potatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1 lemon, thinly sliced
• 2 tablespoons fresh parsley, chopped

How to Make this Braised Chicken With Lemon Potatoes And Olives Recipe

1. To heat your oven to 375°F (190°C), preheat it.

2. Generously apply salt and freshly ground black pepper to both sides of the chicken thighs.

3. In a big skillet that can go into the oven or a Dutch oven, warm the olive oil over medium-high heat. Put in the chicken thighs, skin-side down, and brown them until they’re golden and, well, brown (about 5 minutes). Flip the thighs over and brown the second side, which should take about 4 minutes. When both sides are nice and brown, remove the chicken and set it aside.

4. In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

5. Add the chicken stock and white wine and, with a wooden spoon, scrape up any browned bits from the bottom of the pan.

6. Combine the lemon juice, dried oregano, and crushed red pepper flakes in the bowl. Bring to life the very essence of Mediterranean cuisine as you allow the basic mixture to reach a simmer.

7. Toss the potatoes in the sauce and add them to the skillet. Nestle the chicken thighs back into the pan on top of the halved potatoes, skin-side up. When the chicken comes back up to temperature in about 10 minutes, it will also help to finish cooking the potatoes.

8. Disperse the pitted Kalamata olives and lemon slices over the chicken and potatoes.

9. Move the skillet to the oven that has been preheated and bake it for 35 to 40 minutes. The result should show that not only is the chicken cooked all the way through but also that the potatoes have turned fork-tender.

10. Take it out of the oven and strew with fresh, chopped parsley. Then you can serve it! Enjoy!

Braised Chicken With Lemon Potatoes And Olives Recipe Equipment Needed

1. Oven
2. Large oven-safe skillet or Dutch oven
3. Medium-high heat stovetop
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Wooden spoon
9. Tongs or spatula
10. Serving spoon or fork

FAQ

• Can I use boneless chicken thighs?Indeed, chicken thighs without bones may be used; however, it may be necessary to reduce the cooking time a bit to keep them from drying out.
• What can I substitute for dry white wine?Substitute an equal amount of chicken stock or water for the dry white wine if you want to keep this recipe alcohol-free.
• Are there alternatives to Kalamata olives?For sure. You can totally substitute green olives or any other type of briny olive you enjoy.
• Can this recipe be made in advance?This dish can indeed be cooked a day in advance. Reheat it with care prior to serving so as not to lose the dish’s delicate flavor or tender texture.
• Is there a substitute for Yukon Gold potatoes?An excellent substitute for this recipe is baby red potatoes or fingerling potatoes.
• What if I don’t have fresh parsley?You can use dried parsley, but use just half the amount you would for fresh, since dried herbs are more potent.
• Can I add more vegetables to this dish?Of course! You might include ingredients such as bell peppers or carrots to amp up the flavor and the nutrition.

Braised Chicken With Lemon Potatoes And Olives Recipe Substitutions and Variations

Chicken thighs, with bone and skin: They may be substituted with boneless and skinless chicken thighs or even bone-in chicken breasts, if a leaner option is desired.
Substitute with the same amount of chicken broth or white grape juice for a non-alcoholic version.
Kalamata olives: Green or black olives can substitute for Kalamata olives.
Substitutes for Yukon Gold potatoes:
Baby red potatoes or fingerling potatoes can work as replacements.
Fresh parsley: Fresh cilantro or basil can substitute with a comparable level of brightness and freshness.

Pro Tips

1. Sear the Chicken Well: To ensure a crispy, flavorful skin, make sure the pan is hot before adding the chicken thighs. Don’t overcrowd the pan, as this could prevent proper browning. If necessary, sear the chicken in batches.