Submitted by: Maureen Adams
Prep Time: 0 Seconds
Cook Time: 30 Minutes
Servings: 4
Braised chicken with lemon and olives.
1/4 tsp. black pepper
1 tbsp. coconut oil
1 c. chicken broth
1/3 c. green olives
3 tbsp. lemon juice
2 tsp. lemon zest
1 tsp. fresh rosemary
1 lrg. shallots
4 chicken thigh, skin-on
1/2 tsp. sea salt
Sprinkle the chicken with salt and pepper.
Heat coconut oil in skillet over medium-high heat. Brown chicken in hot oil until golden brown turning once. About 5 - 6 minutes. Remove chicken and place on a plate.
Add sliced shallot. Cook 1-2 min. Return chicken and any juices to the pan. Add the chicken broth, olives, lemon juice, and lemon peel. Arrange rosemary around chicken. Bring to a boil, cover, reduce heat to low and simmer 20 minutes or until done.
Remove chicken; discard rosemary stems. Boil over high heat 5 minutes or until slightly thickened, stirring occasionally, pour over chicken and serve!
*This recipe assumes you get about 4 ounces of meat from the chicken thigh
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