And Olives
Apr. 15th, 2025 10:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chicken Thighs with Lemon and Olives.
"I adore the flavours of lemon and chicken together."
50 g flour
1 tsp oregano
8 chicken thighs, bone-in and skin-on
2 Tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
1 lemon, quartered and cut into 1/2" slices
30 g pitted taggiasche olives (I used Kalamata as it's what we had)
4 cloves garlic (Ha! I used... more.)
150 ml white wine
1 Tbsp honey
1 Tbsp parsley, chopped
salt and pepper
Heat the oven to 350° fan. Tip the flour on to a large plate and stir through the dried oregano. One by one, coat the chicken thighs in the flour mixture.
Heat the olive oil in a Le Creuset-type pan over a high heat. When hot, add the chicken and brown them on all sides. Remove the chicken and set aside. Add the onion and celery to the hot pan. Reduce the heat and cook gently for 5 minutes, then add the lemon slices, olives, and garlic. Cook for 1 minute, then add the wine and honey. Bring the wine to a simmer and then add the chicken thighs back into the casserole pan, along with 150 ml water.
Place the lid on the casserole and cook the chicken in the oven for 35 minutes, then remove the lid and cook for 10 minutes more. Sprinkle over the chopped parsley then serve with plenty of steamed broccoli.
What worked: We enjoyed this. We were unexpectedly out of white wine so I used some open white verjuice, which seemed to work similarly. (Also, we had roasted asparagus instead of steamed broccoli.)
What didn't: Due to miscommunication, we ended up with four leg quarters rather than 8 thighs. Fortunately, they seemed to cook in the same time; however, thighs would be easier to fit in the pan.
Will I make it again? Most likely.
"I adore the flavours of lemon and chicken together."
50 g flour
1 tsp oregano
8 chicken thighs, bone-in and skin-on
2 Tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
1 lemon, quartered and cut into 1/2" slices
30 g pitted taggiasche olives (I used Kalamata as it's what we had)
4 cloves garlic (Ha! I used... more.)
150 ml white wine
1 Tbsp honey
1 Tbsp parsley, chopped
salt and pepper
Heat the oven to 350° fan. Tip the flour on to a large plate and stir through the dried oregano. One by one, coat the chicken thighs in the flour mixture.
Heat the olive oil in a Le Creuset-type pan over a high heat. When hot, add the chicken and brown them on all sides. Remove the chicken and set aside. Add the onion and celery to the hot pan. Reduce the heat and cook gently for 5 minutes, then add the lemon slices, olives, and garlic. Cook for 1 minute, then add the wine and honey. Bring the wine to a simmer and then add the chicken thighs back into the casserole pan, along with 150 ml water.
Place the lid on the casserole and cook the chicken in the oven for 35 minutes, then remove the lid and cook for 10 minutes more. Sprinkle over the chopped parsley then serve with plenty of steamed broccoli.
What worked: We enjoyed this. We were unexpectedly out of white wine so I used some open white verjuice, which seemed to work similarly. (Also, we had roasted asparagus instead of steamed broccoli.)
What didn't: Due to miscommunication, we ended up with four leg quarters rather than 8 thighs. Fortunately, they seemed to cook in the same time; however, thighs would be easier to fit in the pan.
Will I make it again? Most likely.
no subject
Date: 2025-04-16 02:55 pm (UTC)