Braised Chicken with Lemon and Olives
adapted from Williams-Sonoma
Ingredients:
8 mixed chicken pieces (I used thighs, legs and breasts)
Salt and freshly ground pepper, to taste
3 Tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
1 c. Chardonnay
30 green olives
1 lemon, sliced 1/8 inch thick
2 bay leaves
2 c. chicken stock
1/4 c. chopped fresh flat-leaf parsley
2 Tbsp sifted flour
Directions:
-Season the chicken with salt and pepper.
-In a large braiser over medium-high heat, warm the olive oil until almost smoking.
-Working in batches, brown the chicken on all sides, 3 to 4 minutes total.
-Transfer to a plate.
-Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds; do not allow it to burn.
-Add the Chardonnay and cook down, stirring to scrape up the browned bits from the pan bottom, about 5 minutes.
-Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes.
-Return the chicken to the pan, add the stock and bring to a boil.
-Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 1⁄2 hours.
-Taste the sauce and adjust the seasonings with salt and pepper.
-Remove chicken, lemon, and olives from the pan and place on serving platter.
-With braiser over medium high heat, add flour and whisk to combine.
-Cook to thicken, stirring constantly, about 2 minutes.
-Pour thickened braising sauce over chicken and garnish with the parsley.
-Serve immediately. Serves 4 to 6.
