Sunday, January 9, 2011

Lemon chicken with olives

As I said last week we decided to theme each week in January. Last week was Vegetarian week (mostly!), this week is casserole week. So everything we make is 1 pot casserole type dishes.

Here’s a dish that I like to do every once in a while, it sounds more complicated than it is really, and it’s delicious!

Poulet au citron et aux olives (Lemon chicken with olives)
6 servings 6 P+/serving

2 TBSP olive oil

3 lbs chicken pieces, bone in skin removed

1 onion, diced

3 garlic cloves, minced

2 bay leaves

1 tsp ground black pepper

1 tsp dried oregano

1 tsp dried coriander

1 tsp ground cumin

½ tsp salt

¾ cup chicken broth

2 TBSP lemon juice

½ tsp sugar

½ lemon thinly sliced

3 tomatoes cut in wedges

½ cup green or black olives, pitted

¼ cup fresh parsley, chopped

In a nonstick pan at medium high heat, heat up half the oil and brown the chicken on all sides (about 10 minutes, might need to work in batches) remove the chicken from the pan, set aside.

Add the rest of the oil to the pan and put in the onion, garlic, bay leaves, pepper, oregano, coriander, cumin and salt. Cook at medium heat, stirring every now and then, until the onions are softened, about 5 minutes.

Put the chicken back in the pan with whatever juice gathered in the plate. Add the chicken broth, the lemon juice and the sugar. Add the lemon slices on top of the chicken, lower the fire and let simmer for 15 minutes (pour a little of the broth on the chicken from time to time).

Add tomato wedges and olives and cook, uncovered, for 5-10 minutes or until the chicken is done. Remove bay leaves and sprinkle with parsley before serving.

From: Coup de Pouce a Table, 150 recettes simple comme bonjour Les Editions Transcontinentales, 2005 (translated by Melanie Bourgeois)

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