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.
Ingredients (serves 4)
- 8 boneless chicken thighs, skin on (about 3 oz each), seasoned well with salt and pepper
- 2 tbsp duck fat
- 2 medium onions, chopped or sliced
- 1 tsp salt
- ¼ tsp ground black pepper
- Pinch of saffron (optional)
- ½ cup bone broth
- ¾ cup pitted olives
- 2 lemons, peeled and sliced
- About 20 sprigs fresh parsley, chopped (or to taste)
- About 20 sprigs fresh coriander (cilantro), chopped (or to taste)
Instructions
- Preheat the oven to 350°F (about 177°C).
- 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.
- Reduce heat to medium, add the onions, cover, and sweat for about 5 minutes.
- 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.
- 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).
- When the chicken is done, uncover and stir in parsley and coriander. Spoon the sauce over the chicken and serve.
Tips
- 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.
- 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.
- 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.