Chicken Braised with Olives and Lemon

Posted on February 04th, 2012 in Recipes

Chicken Braised with Olives and Lemon

1 Whole Chicken

1 Large onion

2 Carrots

6 Cloves garlic

1 Cup Pincholine or other small green olives, do not pit

2 Preserved lemons ( recipe to follow)

ΒΌ c. Olive oil

1 cup white wine

1 cup chicken broth

1 Bay leaf

4 Sprigs thyme


Cut Chicken into 8 pieces. Salt and pepper the chicken and let sit covered at room temperature for 45 min. Pat the chicken dry. Heat up a large cast iron or heavy bottomed braising pan with olive oil. Place the chicken skin side down and brown on all sides. Remove the browned chicken from the pan and take out most of the oil. Add a tablespoon or two of new olive oil and turn the heat to low. Place peeled carrots, onions, and garlic in a food processor and chop fine. Add veggies to the oil and cook for 15-20 min until soft. Add the herbs and olives and the preserved lemons into the pan a cook another 5 minutes. Place the browned chicken and all of the juices that have come out of it into the pan. Add the liquid and turn pan to a simmer and cook for 1 hour partially uncovered until chicken is falling off the bone and the sauce has thickened slightly. Serve with a chunk of crusty bread and a glass of Txakolina.


Preserved Lemons

8-10 lemons (unwaxed organic)

Extra lemons to juice

Large amount of kosher salt


Cut the lemons from tip to tip in quarters without going all the way through. Pack the lemons with kosher salt and jam them as tight as you can into a large mason jar. Juice extra lemons and pour in a little pinch of extra salt so to cover the lemons totally with juice. Seal the jar and let sit in a dark cool place for at least 3 weeks. To use the lemons remove from the jar and scrape out the flesh. Use only the rind in your recipies as the flesh is bitter and salty. Chop us small for salad dressings or use diced in the chicken with olives dish. These keep in the fridge for months.