WEEKDAYS 1e|12c|p

Gwyneth Paltrow's Braised Chicken with Green Olives and Lemon

Braised Chicken with Green Olives and Lemon Gwyneth Paltrow
Lemony Chicken with Shallots and Garlic
skill level
Moderate
time
60-120min
servings
2
cost
$
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This weeknight chicken dinner cashes in on flavor without breaking the bank.
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ingredients
  • 1/2 Chicken (cut up; at room temperature)
  • Coarse Sea Salt
  • freshly ground Black Pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 Shallots (sliced into thin rings)
  • 1.5 cups Chicken Stock
  • 2 Garlic cloves (peeled and cut in half)
  • 10 Green Olives (large; pitted)
  • 1 sprig of Thyme (leaves only)
  • 1 Lemon (juice only)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 Chicken (cut up; at room temperature)
    Coarse Sea Salt
    freshly ground Black Pepper
    2 tablespoons Extra Virgin Olive Oil
    Generously salt and pepper the chicken on both sides. Place the olive oil in a large enameled cast-iron pot set over high heat. Add the chicken, skin side down, and cook until deeply browned, 4 to 5 minutes. Turn the chicken over and let it brown on the second side, another 4 to 5 minutes. Remove the chicken to a plate and set aside.
  • 2
    3 Shallots (sliced into thin rings)
    1.5 cups Chicken Stock
    Turn the heat to medium and add the shallots to the pot.  Cook, stirring often, until they begin to soften, 3 to 4 minutes. Add a splash of the chicken stock and use a wooden spoon to loosen any bits of shallot or chicken that might be caught at the bottom of the pot (aka the best bits). 
  • 3
    2 Garlic cloves (peeled and cut in half)
    10 Green Olives (large; pitted)
    1 sprig of Thyme (leaves only)
    1 Lemon (juice only)
    Add the remaining stock to the pot and add the chicken, skin side up, along with any juice that's accumulated on the plate. Scatter the garlic cloves, olives, and thyme sprigs over the chicken.  Evenly pour the lemon juice over all. Bring the mixture to a boil, turn the heat as low as it will go, cover the pot, and cook for 1 hour, or until the chicken is nearly falling off the bone. 
  • 4
     
    Uncover the pot and raise the heat.  Let the pot boil to reduce and thicken the sauce until it's the texture of a great gravy - not too thin, not too thick - 5 to 6 minutes.
  • 5
     
    Serve hot with something that will sop up all of the lovely juice (any cooked grain, including polenta, would be really nice).

    Helpful Tips:
    1. Bring chicken to room temperature before browning to ensure even cooking and crispy skin.
    2. Deglaze the pan to remove all the delicious brown bits off the bottom.
    3. Save chicken bones in freezer bags until you are ready to make stock.
    4. Instant polenta is a time-saving weeknight side. 
 
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