Braised chicken with potatoes, olives, and lemon

Braised chicken with potatoes, olives, and lemon

Ingredients

2-3 pcs bone-in, skin-on chicken thighs, legs breast wings

Coarse salt

1 tablespoon extra-virgin olive oil

TT cups chicken stock

12 ounces baby fingerling potatoes or halved small potatoes

2 garlic cloves, smashed and peeled

TT green olives

TT lemon juice

TTthyme

1 teaspoon cornstarch

Preparation

Preheat oven to 450°. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.

Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.

Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce.