Braised Chicken with Potatoes, Olives, and Lemon

By á-4084

Ingredients

• 2 1/4 pounds bone-in, skin-on chicken thighs
• Coarse salt
• 1 tablespoon extra-virgin olive oil
• 1 1/4 cups chicken stock
• 12 ounces baby fingerling potatoes or halved small potatoes
• 5 garlic cloves, smashed and peeled
• 1/2 cup green olives, such as Cerignola, pitted if desired
• 1 small lemon, washed well, cut into wedges
• 6 thyme sprigs
• 1 teaspoon cornstarch

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.

Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.

Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.