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Sherry Braised Chicken Thighs with Meyer Lemons and Green Olives

Sherry Braised Chicken Thighs with Meyer Lemons and Green Olives
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken
Servings: 4 Servings


  • 1 Tbsp olive oil
  • 1.5-2 lbs boneless, skinless, chicken thighs
  • 1/3 cup sherry wine
  • 2 each Meyer lemons one juiced, one sliced in rounds
  • 1 cup chicken stock
  • 1/2 cup green olives, pitted 2.75 oz wt.
  • 5 each garlic cloves cut in half
  • fresh thyme and oregano about .25 oz total, chopped
  • salt and pepper to taste


  • Preheat oven to 400°
  • Pat the chicken thighs dry and season with salt and pepper
  • Heat a heavy bottomed pan, cast iron if you have it, and add the oil. Gently add the chicken thighs to the pan.
  • Turn the thighs over and add the sherry wine to the pan, along with the lemon juice. Bring to a simmer and add the chicken stock.
  • Add the lemon slices, sliced garlic, olives, and chopped herbs to the pan and place in the oven. Cook until the chicken is done, at 160°, about 15 more minutes.
  • Serve over couscous or rice with some freshly sauteed greens.


Chicken-If you'd like to use bone-in, skin-on chicken thighs, that works too! You may need to adjust the cooking time to be a little longer. Just make sure the internal temperature is 165 degrees Fahrenheit. 
Olives- my favorite green olives are Italian and called Castelvetrano (link to Amazon for an example).
Chicken Stock- If you don't have any chicken stock on hand, a good substitute is something called "Better Than Bouillon" which you can keep in your refrigerator.