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  • LE FRENCH OVEN Lemon-braised chicken with green olives

LE FRENCH OVEN Lemon-braised chicken with green olives


8 boneless chicken thighs with
1 teaspoon kosher or sea salt
1⁄2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 small onion, sliced
2 medium shallots, sliced
1 medium carrot, sliced
1 stalk celery with leaves, sliced
20 large cloves garlic, divided
5 tablespoons (75 ml) extra virgin
olive oil, divided
2 tablespoons (15 g) all-purpose
2 cups (480 ml) dry white wine
2 cups (480 ml) chicken stock
1⁄2 small organic lemon, sliced
paper thin and then into
fingernail-size pieces
2 sprigs fresh rosemary, stemmed
and leaves minced, divided
1 large tomato, sliced into small
dice, reserving seeds and juice
1 (8-ounce / 115-g) jar pitted
whole green olives
1 (8-ounce / 230-g) jar olive
bruschetta or olive condite or
marinated olive salad
Cooked buttered noodles


Rinse and pat chicken thighs very dry with paper
towels. Generously season with salt, pepper, garlic
powder, and paprika.
Place the onion, shallots, carrot, celery and
leaves, and 4 cloves garlic into the food processor.
Pulse vegetables until finely chopped.

Heat 3 tablespoons oil in the French oven over medium heat. Place the chicken in, skin side down,
and brown until golden and crispy, for about 3 minutes.
Turn the chicken over and brown the other side for another 3 minutes. Transfer to a plate.
Pour remaining oil into the French oven and heat over medium heat to shimmering hot. Add the vegetables from the food processor and stir while cooking for 6 minutes. Sprinkle in the flour and stir while cooking for 1 minute. Pour in the wine and stock, bring to a boil over medium heat, and then reduce to a simmer. Add the chicken, remaining garlic, lemon, and half of the rosemary and cook on a low simmer for 20 minutes. Carefully turn the chicken thighs over and cook for another 10 minutes, or until they are tender. Cook a few minutes longer, if needed.
If you would like a thicker sauce, use a slotted spoon to transfer the chicken and garlic to a plate.
Bring the sauce to a boil and cook to reduce to the consistency you like. Put everything back in the
Stir in the remaining rosemary, tomatoes with their seeds and juice, whole olives, and olive bruschetta. Stir and taste for seasoning, adding more salt and pepper, if needed. Gently reheat the dish and serve over buttered noodles.

If you have leftovers, purée to make a delicious
soup the next day.

Recipe by Hillary Davis, Le French Oven

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