One-Skillet Braised Chicken with Potatoes, Olives and Lemon
I always love an easy and tasty main dish. This one is courtesy of Martha (Stewart, of course), September 2011.
INGREDIENTS
- 2¼ pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 Tbsp. extra-virgin olive oil
- 1¼ cups chicken stock
- 12 oz. baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- ½ cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 tsp. cornstarch
INSTRUCTIONS
Preheat oven to 450°. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and ½ teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.