Recipe of Speedy Braised Chicken With Potatoes, Olives, And Lemon

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Make Ultimate Braised Chicken With Potatoes, Olives, And Lemon. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Braised Chicken With Potatoes, Olives, And Lemon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Chicken With Potatoes, Olives, And Lemon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised Chicken With Potatoes, Olives, And Lemon is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised Chicken With Potatoes, Olives, And Lemon estimated approx 40 mins.

To get started with this recipe, we have to prepare a few ingredients. You can cook Braised Chicken With Potatoes, Olives, And Lemon using 9 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Braised Chicken With Potatoes, Olives, And Lemon:

1. 2 1/4 lb Bone-in, skin-on chicken thighs
2. 1 tbsp Extra-virgin olive oil
3. 1 1/4 cup Chicken stock
4. 12 oz Baby fingerling potatoes or halved small potatoes
5. 5 Garlic cloves, smashed and peeled
6. 1/2 cup Green olives, such as Cerignola, pitted if desired
7. 1 small lemon, washed well, cut into wedges
8. 6 Thyme sprigs
9. 1 tsp Cornstarch

Instructions to make to make Braised Chicken With Potatoes, Olives, And Lemon

1. Preheat oven to 450. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 min. Flip chicken, and push to side of skillet. All 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to boil.
2. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
3. Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

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