Braised Chicken Thighs with Olives and Lemon

Prep time: 5min
Total time: 85min
Serves: 4
1/2 tsp
canola oil
2 mL
chicken thighs, bone in 1/2 tsp (2 mL) salt
pepper to taste
2 cups
chicken broth - 35% less sodium
500 mL
1 cup
250 mL
1 cup
white wine
250 mL
1/2 cup
stuffed manzanilla Olives, drained
125 mL
6 cloves
garlic, whole, peeled
lemon, sliced, ends discarded
1⁄4 of the recipe
16 g
saturated fat
4.5 g
5 g
30 g
105 mg
1 g
830 mg


  1. Preheat oven to 350°F (180°C). In a large non-stick skillet or Dutch oven, heat oil over medium-high heat. Season chicken on both sides with salt and pepper and sear, skin side down, until golden, about 10 min. Turn and cook second side until lightly golden. Transfer chicken to a platter. Discard the fat.

  2. Lay chicken, skin side up, back in Dutch oven or in a roasting pan. Mix the broth, water and wine, and pour around the chicken. Place olives and garlic around the chicken and lemon slices around and on top.

  3. Cover the pot or pan with a lid or foil and braise in the oven 50 min. Remove lid or foil and cook uncovered another 10 min. to lightly crisp the skin. Skim fat from juices before serving. Divide the chicken, lemons and olives among 4 plates and spoon 2 tbsp (30 mL) of cooking juices over top.