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Lemon and Olive Chicken




Source of Recipe


EverydayFood






Recipe Introduction


It takes just a few minutes more to make a big batch of this Mediterranean style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then put in a pan with water to coat the bottom; cover, and simmer until hot.





List of Ingredients



• 8 bone-in chicken breast halves
  
• salt and pepper
  
• 3 T olive oil
  
• 2 lemons
  
• 2 onions, chopped
  
• 4 garlic cloves, minced
  
• 1 cup green olives, pitted and halved
  
• 2 cups chicken stock or reduced-sodium broth
  
• 1 tsp dried thyme
  
• 1/2 tsp crushed red pepper
  






Instructions



1. Sprinkle the chicken with 1 tsp each salt and pepper. In a large skillet, heat 2 T of the olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
   
2. Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 T oil. Add the onions and the garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
   
3. Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until the chicken is just cooked through, about 15 minutes.
   






Final Comments


Serves 8
Note: For a single serving, cool the chicken and put each piece in its own freezer bag with some sauce. Remember to press out the air before sealing. These individual portions will thaw quickly.