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

Comments

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...

Carrot Cake With Lemon

Ingredients 115g (4oz) plain flour 350g (12oz) caster sugar 225g (8oz) icing sugar 2 tsps bicarbonate of soda 250ml (9fl oz) Flora Cuisine 200g (7oz) self-raising wholemeal flour 2 tsps cinnamon 4 eggs, medium 3 large carrots, peeled and grated 2 lemons, grated ...

Paper Chicken Breasts

Time 60 mins Materials: 6 Pieces chcken breasts 2 tbsp. lemon juice 3 tbsp. butter 2 tbsp. flour 1 cup chicken broth 1 Egg yolk Salt Black pepper cinnamon coconut 150 grams mushrooms 1/4 onion Preparation: Mix the chicken with the lemon juice and wait 15 minutes. Melt, one tablespoon butter in medium size pan. Fry both sides of chicken breast in 8 minutes. Melt a spoon of butter in a small pot. Add the flour into the pan and stir with a wooden spoon for 2 minutes. Pour Chicken stock into the pot slowly. Add the egg just before the start of boil. Mix(stir) our sauce until it becomes solid. Then remove from the fire. Add on the cream salt, black pepper, finely chopped mushrooms and onion and mix. Prepare 6 aluminum foil and lubricate their insides. Place the chickens on top of foils and share the sauce chickens. wrapped the foils and put in baking tray. Cook 30 minutes. Bon appetit.

LEMON RECIPES

Search This Blog