Braised Chicken with Lemon and Olives. And smiles.

ROSE WATER AND ORANGE BLOSSOM
24Ingredients
85Minutes

Ingredients

US|METRIC
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 8 chicken thighs
  • kosher salt
  • freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds (crushed)
  • 2 garlic cloves (minced)
  • 2 lemons (small, Meyer lemons also work well, cut in wedges)
  • 1 cup olives (with pits, ideally large green olives such as Castelvetrano)
  • 1 cup chicken stock
  • chopped parsley (for finishing)
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 8 chicken thighs
  • kosher salt
  • freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds (crushed)
  • 2 garlic cloves (minced)
  • 2 lemons (small, Meyer lemons also work well, cut in wedges)
  • 1 cup olives (with pits, ideally large green olives such as Castelvetrano)
  • 1 cup chicken stock
  • chopped parsley (for finishing)
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