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Prep Time
5 mins
Total Time
1 h 25 m
Serves
4

Ingredients

1/2 tsp
canola oil
2 mL
8
chicken thighs, bone in
1/2 tsp
salt
2 mL
pepper to taste
2 cups
reduced sodium chicken broth
500 mL
1 cup
white wine
250 mL
1/2 cup
stuffed Manzanilla olives, drained
125 mL
6 cloves
garlic, whole, peeled
1
lemon, sliced, ends discarded

Method

Step 1
Preheat oven to 350°F (180°C). In a large non-stick skillet or Dutch oven, heat oil over medium-high heat. Season chicken on both sides with salt and pepper and sear, skin side down, until golden, about 10 min. Turn and cook second side until lightly golden. Transfer chicken to a platter. Discard the fat.
Step 2
Lay chicken, skin side up, back in Dutch oven or in a roasting pan. Mix the broth, 1 cup (250 mL) water and wine, and pour around the chicken. Place olives and garlic around the chicken and lemon slices around and on top.
Step 3
Cover the pot or pan with a lid or foil and braise in the oven 50 min. Remove lid or foil and cook uncovered another 10 min. to lightly crisp the skin. Skim fat from juices before serving. Divide the chicken, lemons and olives among 4 plates and spoon 2 tbsp (30 mL) of cooking juices over top.

Characteristics

Dinner

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
280
Fat:
16 g
Saturated Fat:
4 g
Carbs:
5 g
Fibre:
1 g
Cholesterol:
105 mg
Protein:
30 g
Sodium:
830 mg