Braised chicken thighs
====================== 2025-03-27 *


Based on the recipe by Chef Marco Canora:
Braised Chicken Thighs with Garlic Lemon and Greek Olives

Comment: The chicken parts must all fit on the bottom of the dutch oven, no crowding, especially since olives and garlic must fit in between. Baking uncovered will help the chicken get crisp and brown, but watch that there is always enough liquid at the bottom of the pan. Garlic once cooked has a mild flavor, so feel free to add more garlic to this recipe, the same goes for the olives. If available, add 1/4 salt lemon confit skin, finely chopped instead of the salt in the pot.

4 personnes

Ingredients:
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8 bone-less (or bone-in) skin-on chicken thighs

12+ garlic cloves
2 large yellow onions, thinly sliced
1.5 lemon, thinly sliced, seeds removed
1/2+ lemon juice
2+ tablespoons fresh oregano leaves,
2 branches thyme
2 branch rosemary
1 cup mixed Greek olives (~200 g)
2+ dl chicken stock (or more if necessary to +/- just cover chicken)
1 dl dry white wine

EVOO
S + P

Make sure the chicken is at room temperature.

Preheat the oven to 360F (180C).

Season the chicken lightly on both sides with salt.

In a Dutch oven large enough to hold all the thighs in a SINGLE layer, heat the oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Flip the thighs over and sear the other side. Add the garlic 1 or 2 mn before the end to get it at most slightly brown.
Remove the chicken and garlic from the pan and set aside. Discard any fat rendered if any.

With the pan cooled somewhat, deglaze with the wine, reduce to 1/4, reserve with the chicken.

Add a little EVOO to the pot and sweat the onions (5 mn), then add the lemon slices, oregano, thyme and rosemary. Season with salt. Cook another 2 to 3 minutes.

Arrange the thighs skin-side up in the onion mixture and add the garlic and the olives.
Pour the stock and the lemon juice over the chicken, the reduced wine, add pepper and transfer the pan to the oven. Bake uncovered for 40+ minutes (>75C inside meat temperature).

Serve with roasted potatoes