Mediterranean Chicken with Lemon and Olives

This Mediterranean chicken recipe is a comforting cold weather dish. I use green Lucques olives, but feel free to mix green and black olives if you prefer. You can also add capers. Serve it along side potatoes, rice or couscous drizzled with pan juices. The chicken tastes best the day after you make it as the flavors have time to mature.

Mediterranean Chicken with Lemon and Olives
1/4 cup olive oil
8 bone-in chicken thighs with skin
salt and pepper
garlic powder
onion powder
1/2 cup chopped onions
1/3 cup chopped celery (1 rib)
4 cloves garlic, chopped
1/2 cup white wine
Strips of lemon zest from 1 large lemon (use a peeler)
juice of half a large lemon or more to taste
1/2 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
12 green olives (I use unpitted Lucques)
1/4 cup chopped flat leaf parsley for garnish

Preheat oven to 375 degrees. Heat 1/4 cup of olive oil in a large frying pan on medium high heat. Season the chicken thighs on both sides with salt, pepper, garlic powder and onion powder. Place in hot oil. Sear chicken on both sides then remove to an oiled 7-quart Dutch oven. To the same frying pan add onions, celery and garlic. Sauté 2 minutes then add white wine, cook 2 minutes, scraping up the browned bits. Add lemon zest strips and juice. Add chicken stock and more salt and pepper to taste. Cook 1 minute. Pour this mixture over the seared chicken. Sprinkle chicken with thyme and oregano. Cover with a lid and bake for 45 minutes. Add olives and a bit more salt if needed. Cover and bake 20-30 minutes longer until the juices run clear and chicken is tender. Remove from oven and garnish with chopped parsley. Serve with pan juices. Serves 6.

  

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