Submitted by: Maureen Adams
Prep Time: 0 Seconds
Cook Time: 30 Minutes
Braised chicken with lemon and olives.
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