Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | thighs, bone and skin removed | Boneless, skinless chicken thighs | 4 | cups | large black olives | 1 | cup | butter, melted | 2 | medium (2-1/2" dia) | Onion, chopped | 0.5 | cups | garlic minced | 2 | cups | freshly squeezed lemon juice | 3 | fruits (2-3/8" dia) | lemon, cut into wedges | 3 | cups | chicken broth - low sodium | 2 | teaspoons | thyme, dry, ground | 2 | dash | salt, to taste |
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Steps
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Sequence
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Step
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| 1 | Melt the first 1/4 cup butter in a large and hot pan and brown the chicken pieces on all sides. | 2 | 3.Cook the onions until soft, about 3 minutes, and make sure to scrape all the chicken bits off the pan while doing so. | 3 | Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point | 5 | Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes. | 6 | Remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered. | 7 | Serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon wedges. |
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