Chicken in Lemon Sauce with Olives
Description
You will love this elegant looking Greek inspired chicken dish. The lemon sauce and olives make it fantastic tasting and a beautiful dish to present to guests or family.
Ingredients
4 chicken thighs, skin on
2 small chicken breasts, skin on
olive oil, for brushing
salt, to taste
freshly ground black pepper, to taste
4 large egg yolks, at room temperature
1/2 c. freshly squeezed lemon juice, strained
1 c. chicken stock
1/2 c. black olives (use oil cured, if desired)
fresh thyme leaves
Directions
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Preheat oven to 400 degrees. Grease a baking casserole dish that is large enough to hold the chicken.
Wash chicken and pat dry.
Arrange chicken pieces in prepared baking dish; brush liberally with olive oil; sprinkle with salt and pepper.
Bake for about 35 minutes, or until done through, basting several times during cooking. Brown under the broiler if wanting more color.
While chicken is cooking, whisk egg yolks in a bowl; add lemon juice; set aside.
Heat chicken stock to boiling in a saucepan; add about 1/2 c. hot stock to the egg yolk mixture, adding it in a slow stream, while constantly whisking, to get the yolks' temperature up without scrambling the eggs. Add that back into the pan with the rest of the chicken stock; heat gently on medium/moderate temperature, stirring constantly, until mixture just begins to get silky and thicken. DO NOT bring it to a simmer or a boil. Remove from heat.
Pour the sauce on the bottom of the casserole dish; arrange the cooked chicken on top of the sauce; scatter around the olives and thyme. Don't immerse the chicken in the sauce so that the chicken stays nice and crispy and not soggy.
Serve immediately.
4 servings.
**If the sauce curdles slightly, just strain it.