4 bone-in chicken breasts - halves
3 tablespoons EV olive oil
2 lemons, cut in half lengthwise, then sliced
1 onion chopped medium in size
2 cloves garlic, peeled & minced
1/2 cup green olives, pitted and halved
1 cup chicken stock , unsalted is okay if you prefer
1 cup water
2 teaspoons fresh thyme
pinch of crushed red pepper
salt and freshly ground pepper to taste
1 glass very chilled dry white wine - enjoy while your cooking!
1. Pat the chicken dry and sprinkle with salt and pepper. Heat the 1-1/2 tablespoons of the olive oil in a skillet. Sear the chicken, skin side first, until a golden brown. About 3 minutes per side. Transfer to a plate. 2. Add the remaining olive oil to the skillet, then stir in the onions and garlic and cook, stirring, over med-heat until golden but not brown. 3. Stir in the lemon slices, olives, stock and 1 cup of water. Bring to a boil, reduce heat and simmer for 10 minutes. 4. Put the chicken on top of the vegetables and pour any juices on the plate into the pan. Sprinkle in the thyme and red pepper. Cover and simmer until the chicken is cooked, about 15 minutes. Goes nicely with couscous or rice.
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