Debra’s lemon chicken? Well, we may never know, but this is my version of what I want it to be : ). It’s a remake of my Grandmother’s lemon baked chicken and onions with an Italian twist. This is a savory salty dish. If you like less salty, then rinse the olives before adding them and certainly don‘t add additional salt. We loved the flavor. I was actually out of white wine and used Marsala cooking wine. I know, I know…light meat or fish, white wine, but sometimes you have to improvise. No, I did not drink all the white wine! It was still delicious. Oh, before I forget to say it, be sure to use a oven proof skillet and lid.Enjoy!
serves 6
Ingredients:
3 tablespoons olive oil
3 tablespoons real butter
6 chicken thighs or breast, (I don’t use boneless for this recipe, because it adds so much more flavor and browns beautifully. But use what you like).
1 onion, sliced thin
6 gloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme leaves
2 teaspoons lemon zest
6 ounces whole Spanish olives with pimento or salad olives with pimento pieces
1/3 cup chicken stock
3 tablespoons lemon juice
1/3 cup dry white wine
1 lemon, washed and sliced
Kosher salt and freshly ground black pepper to taste;
Directions:
Preheat your oven to 350 F.
Add olive oil and butter to a frying pan on medium high heat. Brown both sides of chicken pieces, but don’t worry about cooking them through. You will be doing this in the oven. Lay the browned chicken on a paper towel and set aside.
Scrap the goodness from the bottom of the pan and add onions. Cook until almost tender. Add garlic to the onions and cook until fragrant.
Add herbs, lemon zest and olives. Stir to incorporate. Continue to cook for about 3 minutes.
Add the chicken stock, lemon juice and wine. Stir to mix flavors.
Add browned chicken back to skillet and tuck the lemon slices around the chicken here and there. Bring to a simmer and put the pan in the oven, covered for 25 minutes. Remove cover and continue baking chicken for another 20 to 25 minutes or until meat is thoroughly cooked. If you use chicken breast the cook time will differ from the time it will take if you are using thighs or other chicken pieces. Plate with the olive onion compote and serve hot.
Ingredients:
3 tablespoons olive oil
3 tablespoons real butter
6 chicken thighs or breast, (I don’t use boneless for this recipe, because it adds so much more flavor and browns beautifully. But use what you like).
1 onion, sliced thin
6 gloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme leaves
2 teaspoons lemon zest
6 ounces whole Spanish olives with pimento or salad olives with pimento pieces
1/3 cup chicken stock
3 tablespoons lemon juice
1/3 cup dry white wine
1 lemon, washed and sliced
Kosher salt and freshly ground black pepper to taste;
Directions:
Preheat your oven to 350 F.
Add olive oil and butter to a frying pan on medium high heat. Brown both sides of chicken pieces, but don’t worry about cooking them through. You will be doing this in the oven. Lay the browned chicken on a paper towel and set aside.
Scrap the goodness from the bottom of the pan and add onions. Cook until almost tender. Add garlic to the onions and cook until fragrant.
Add herbs, lemon zest and olives. Stir to incorporate. Continue to cook for about 3 minutes.
Add the chicken stock, lemon juice and wine. Stir to mix flavors.
Add browned chicken back to skillet and tuck the lemon slices around the chicken here and there. Bring to a simmer and put the pan in the oven, covered for 25 minutes. Remove cover and continue baking chicken for another 20 to 25 minutes or until meat is thoroughly cooked. If you use chicken breast the cook time will differ from the time it will take if you are using thighs or other chicken pieces. Plate with the olive onion compote and serve hot.
