Sherry Braised Chicken Thighs with Meyer Lemons and Green Olives
Sherry Braised Chicken Thighs with Meyer Lemons and Green Olives
Servings: 4 Servings
Ingredients
- 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
Instructions
- 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.
Notes
Substitutions:
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.