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lemony-chicken-green-olives.md (2057B)

      1 # Lemony Chicken with Green Olives
      2 
      3 Braised boneless chicken thighs with lemon, olives, and herbs—a one-pot move from stovetop sear to gentle oven bake. Step 5 in the source refers to a mixed-leaf salad and dressing “below”; those details were not on the scanned page, so serve with any green salad and dressing you like.
      4 
      5 ## Ingredients (serves 4)
      6 
      7 - 8 boneless chicken thighs, skin on (about 3 oz each), seasoned well with salt and pepper
      8 - 2 tbsp duck fat
      9 - 2 medium onions, chopped or sliced
     10 - 1 tsp salt
     11 - ¼ tsp ground black pepper
     12 - Pinch of saffron (optional)
     13 - ½ cup bone broth
     14 - ¾ cup pitted olives
     15 - 2 lemons, peeled and sliced
     16 - About 20 sprigs fresh parsley, chopped (or to taste)
     17 - About 20 sprigs fresh coriander (cilantro), chopped (or to taste)
     18 
     19 ## Instructions
     20 
     21 1. Preheat the oven to 350°F (about 177°C).
     22 2. Use a heavy, lidded pot that moves safely from hob to oven. Brown the chicken skin-side down in duck fat over medium-high heat. Remove from the pan and set aside.
     23 3. Reduce heat to medium, add the onions, cover, and sweat for about 5 minutes.
     24 4. Add the salt, pepper, and saffron; stir well. Return the chicken to the pot. Add broth, olives, and lemons. Bring to a simmer, cover, and transfer to the oven for about 40 minutes.
     25 5. While the chicken finishes, prepare a simple side salad and dressing if you like (the printed recipe referenced a separate salad section not shown here).
     26 6. When the chicken is done, uncover and stir in parsley and coriander. Spoon the sauce over the chicken and serve.
     27 
     28 ## Tips
     29 
     30 - A tight-fitting lid keeps the braising liquid from reducing too aggressively; uncover only for step 6 if you want the sauce slightly thicker—watch it so olives and lemon do not burn.
     31 - If thighs vary in size, check doneness earlier; meat should reach a safe internal temperature for poultry and feel firm but still moist in the centre.
     32 - Pitted olives make eating easier; choose a mild green olive or swap in partly for niçoise-style if you prefer less salt—taste before adding extra salt at the table.