It’s official. This is the last chicken recipe you will ever need. The “Braised Chicken with Green Olives & Lemon” from Gwyneth Paltrow’s It’s All Good is crispy, flavorful, falling off the bone, juicy, healthy . . . all the things you hope for when you make chicken or order it in a restaurant. Aaaaand . . . it’s easy to boot!
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By the way, don’t be deterred by the fancy name of this dish . . . Braised is basically just a culinary term for “cooked in liquid.”
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Also, ask your butcher for a half or whole chicken already broken down or watch this video and do it yourself!
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This chicken tastes like something you might get at the finest of restaurants.
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Braised Chicken with Green Olives & Lemon
Recipe by Gwyneth Paltrow via It’s All Good
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- 1/2 chicken, cut up, at room temperature)
- coarse sea salt
- freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 shallots, sliced into thin rings
- 1.5 cups chicken ctock
- 2 garlic cloves, peeled and cut in half)
- 10 large green olives, pitted
- leaves from 1 sprig of thyme
- Juice of 1 lemon
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Generously salt and pepper the chicken on both sides. Place the olive oil in a large enameled cast-iron pot set over high heat. Add the chicken, skin side down, and cook until deeply browned, 4 to 5 minutes (be warned: it will smoke a lot). Turn the chicken over and let it brown on the second side, another 4 to 5 minutes. Remove the chicken to a plate and set aside.
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Turn the heat to medium and add the shallots to the pot. Cook, stirring often, until they begin to soften, 3 to 4 minutes. Add a splash of the chicken stock and use a wooden spoon to loosen any bits of shallot or chicken that might be caught at the bottom of the pot (aka the best bits).
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Add the remaining stock to the pot and add the chicken, skin side up, along with any juice that’s accumulated on the plate. Scatter the garlic cloves, olives, and thyme sprigs over the chicken. Evenly pour the lemon juice over all. Bring the mixture to a boil, turn the heat as low as it will go, cover the pot, and cook for 1 hour, or until the chicken is nearly falling off the bone.
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Uncover the pot and raise the heat. Let the pot boil to reduce and thicken the sauce until it’s the texture of a great gravy – not too thin, not too thick – 5 to 6 minutes.watch Buena Vista Social Club: Adios 2017 movie now
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Serve hot with veggies or grains on the side.