Mediterranean Chicken with Lemon and Olives
Recipes Chicken Main Dish Meal ideas Other ethnic food
Description
These seared chicken thighs are crispy on the outside, juicy on the inside and are made with onion, lemon, olives, chicken broth, red wine and herbs.
Ingredients
1 T. garlic paste, or minced garlic
1/2 t. dried oregano
1/2 t. Italian Seasoning
salt and freshly ground black pepper, to taste
6 skinless, boneless chicken thighs
2 T. olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
1 small lemon, thinly sliced
1/4 c. red wine, your favorite (grape juice of more chicken broth can be used instead)
1 c. chicken broth
1 c. marinated olives
Directions
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Combine garlic paste, oregano, Italian seasoning, salt, and pepper together in a large bowl; mix until thoroughly.
Add the chicken to the bowl; rub the paste into the chicken until evenly coated; set aside.
Heat olive oil in a large non-stick skillet over medium-heat.
Transfer the chicken thighs from the bowl to the hot oil. Cook for 5 to 6 minutes, or until chicken begins to brown; flip thighs over; cook for about 5 more minutes, or until browned.
Remove thighs from skillet; set aside.
Add the onions and garlic to the skillet; season with salt; cook for about 3 minutes, or until onions are soft, stirring frequently.
Lower heat to a medium; add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
Add the chicken broth; return the thighs to the skillet; bring to a boil; lower heat to a simmer; cook for 5 minutes. Add the olives. Let simmer for 10 minutes.
Remove from heat. Let stand 5 to 7 minutes, or until most but not all of the liquid is absorbed.
Serve the chicken ladled with the olives and liquid over the top.
4 servings.
Prep Time
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