Braised Chicken Thighs — Lemon Olive
Crispy-skinned chicken thighs braised in a bright, tangy lemon and olive sauce. A simple yet elegant weeknight dinner that's ready in under an hour.
Braised Chicken Thighs — Lemon Olive
Crispy-skinned chicken thighs braised in a bright, tangy lemon and olive sauce. A simple yet elegant weeknight dinner that's ready in under an hour.
The Key Move
Sear the chicken thighs skin-side down until deeply golden brown before braising for maximum flavor and crispy skin.
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The Setup
- Skillet or Dutch Oven12-inch
- Cutting Board
- Knife
The Mise en Place
5 of 12Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/2)
Chicken skin is not crispy.
Make sure the skillet is hot enough before searing. Pat the chicken thighs very dry before searing. Don't overcrowd the pan.
Sauce is too acidic.
Add a pinch of sugar or a knob of butter to balance the acidity.
Watch the Technique
Video source: YouTube
The Method
PAT
Pat the chicken thighs (1200 g) dry with paper towels and season generously with salt (1 tsp) and pepper.
HEAT
Heat the olive oil (¼ cups) in a large skillet or Dutch oven over medium-high heat.
SEAR
Time-sensitiveSear the chicken thighs (1200 g) skin-side down until deeply golden brown and crispy, about 6-8 minutes. Work in batches if necessary to avoid overcrowding the pan.
Skin should be deep golden brown and crispy. • Sizzling sound and rich aroma.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
REMOVE
Remove the chicken thighs (1200 g) from the skillet and set aside.
ADD
Add the chopped onion to the skillet and cook until softened, about 5 minutes.
ADD
Add the minced garlic (4 cloves) and cook until fragrant, about 1 minute.
Garlic should be lightly golden, not burnt. • Pungent garlic aroma.
DEGLAZE
Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
ADD
Add the chicken broth (1 cup), lemon juice, lemon zest, olives, thyme sprigs, and rosemary sprig to the skillet.
RETURN
Return the chicken thighs (1200 g) to the skillet, skin-side up. Bring the liquid to a simmer.
REDUCE
Reduce heat to low, cover the skillet, and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
Chicken should be easily pierced with a fork. • Chicken is very tender and falling off the bone.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
REMOVE
Remove the lid and simmer for another 5-10 minutes to allow the sauce to thicken slightly.
DISCARD
Discard the thyme and rosemary sprigs. Taste and adjust seasoning as needed.
SERVE
Serve hot, garnished with fresh parsley (optional).
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