Braised Chicken Thighs with Olives and Lemon

Dinner

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

water

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

calories

280

fat

16 g

saturated fat

4.5 g

carbs

5 g

protein

30 g

cholestrol

105 mg

fibre

1 g

sodium

830 mg

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.
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.
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.