Johnny Miller
Recipe

Braised Chicken with Potatoes, Olives, and Lemon

Prep: 10 mins
Total: 40 mins
Serves 4

Directions

  • 1Preheat 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 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • 2Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  • 3Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Ingredients

  • 2 1/4 pounds bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • 1/2 cup green olives, such as Cerignola, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch

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