Braised Chicken Thighs with Garlic, Lemon & Olives

By á-4131

Serves 8
7 Points Plus

Ingredients

• 8 thigh uncooked bone in skinless chicken thigh
• 1 tsp kosher salt, to taste
• 1 tsp black pepper, freshly ground, to taste
• 1 Tbsp olive oil
• 2 large uncooked onion(s), yellow, thinly sliced, about 4 cups
• 1 item(s) lemon(s), thinly sliced, seeds removed
• 4 1/2 oz olive(s), 1 cup
• 1/4 cup(s) fresh lemon juice, from one lemon
• 12 cloves Deliclas Garlic Cloves

Preparation

Step 1

1. Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350. Season the chicken on both sides with salt and pepper.

2. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.

3. With the pan is still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.