Braised Chicken Thighs
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Braised Chicken Thighs

Submitted by: Maureen Adams

Prep Time: 0 Seconds

Cook Time: 30 Minutes

Servings: 4

Braised chicken with lemon and olives.


  • 4 chicken thigh, skin-on, organic, free-range
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 tsp. black pepper, ground, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 c. chicken broth, organic, free-range
  • 1/3 c. olives, green, organic
  • 3 tbs. lemon juice, pure, organic
  • 2 tsp. lemon zest, from fresh, organic lemons
  • 1 tsp. rosemary, fresh, organic
  • 1 lrg. shallots, fresh, organic


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