Everyday Food Lemon and Olive Chicken |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A yummy-looking recipe from Martha Stewart's new Everyday Food magazine. I havent tried it, but if anyone does, let me know how it turns out. Cook time includes prep time. 303 calories 15g of fat 34.3g protein 7g carbs per serving Ingredients:
8 bone in chicken breast halves |
salt and pepper |
3 tablespoons olive oil |
2 lemons |
2 onions, chopped |
4 cloves garlic, minced |
1 cup green olives, pitted and halved |
2 cups chicken stock or 2 cups reduced-sodium chicken broth |
1 teaspoon dried thyme |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Sprinkle the chicken with 1 tsp.
2. each salt and pepper.
3. In a large skillet, heat 2 Tbsp.
4. of the olive oil over medium heat.
5. In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
6. Transfer the chicken to a plate.
7. Cut the lemons in half lengthwise and then into thin slices crosswise.
8. If the skillet is dry, add the remaining 1 Tbsp.
9. oil.
10. Add the onions and garlic and cook over medium heat until soft but not brown, about 3 minutes.
11. Stir in lemon slices, olives, stock, and 2 cups water.
12. Bring to a boil, reduce the heat, and simmer for 10 minutes.
13. Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
14. Cover and simmer until the chicken is just cooked through, about 15 minutes.
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