Everyday Food Lemon And Olive Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.