Skip to main content

Chicken with Garlic, lemon and Olive

Materials:

  • 3 cups onions, sliced
  • 1/2 lb black olives, cut in half;
  • Sea salt and freshly ground black pepper to delicious
  •  1/4 cup butter  tallow, coconut oil or poultry fat;
  • 8 chicken thighs, with bones and skin;
  • 1/2 cup lemon juice;
  • 1 1/2 cups chicken stock30
  • gloves garlic, minced and smashed almost to a paste;
  • A bunch of picked thyme leaves;
  • 2 extra lemons, thickly sliced (remove seeds with  a knife);

Chicken Lemon

Preparation:

First! Preheat your oven to 350 F.


after, melt the first  1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.

on the other hand, Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.

Perfect for a taste, add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.

Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.

Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.

Without waiting remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.

Finally, serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.

Good Appetit
Labels:

Comments

Post a Comment

Popular posts from this blog

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...
Post a Comment
Read more

Cheese - Egg Baby Food Recipe

EASY CHEESE EGG BABY FOOD RECİPE Materials:   1 Egg yolk 1 teaspoon extra virgin olive oil 1 teaspoon freshly grated parmesan cheese     Description: Take the whites of the egg yolk. Put olive oil in a tiny teflon pan. Egg yolk and greated cheese, into a bowl and mix. Pour the mixture in a skillet. Front the omelette and back of the fry. Then... preapare your baby's breakfast.  
Post a Comment
Read more

Apple Lemon Studrel Recipe

  Cooking Time: 30 minutes Preparation Time: 40 minutes Serving Size: 1 piece Makes: 10 servings             Materials: 1 1/2 Tbsp. light butter, melted 1/2 cup Splenda brown sugar, divided 2 Tbsp. dry plain breadcrumbs 3/4 tsp. cinnamon 4 cups thinly sliced and peeled apples (any except Red Delicious) 1/4 cup raisins or currants 1/2 tsp. grated lemon zest 8 sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours) Cooking spray sugar 1/2 tsp. Directions Preheat the oven to 350ºF. Pour the butter into a small bowl or custard cup. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl. Toss the apples, 1/4 cup brown sugar, raisins or currants, and lemon zest in a large bowl. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying o...
Post a Comment
Read more