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Luscious Thyme Braised Chicken with Garlic Stuffed Green Olives

Luscious Thyme Braised Chicken with Gravy and Garlic Stuff Green Olives!
Serves 4
A succulent chicken dish that will have you collecting praises for your cooking!
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Cook Time
1 hr 20 min
Cook Time
1 hr 20 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole organic, pasture-raised chicken
  2. 4-5 shallots, thinly sliced into rings
  3. 2 tablespoons extra virgin olive oil
  4. 1 teaspoon Penzey's dried thyme
  5. salt and pepper
  6. 12 garlic stuffed olives Jeff's Naturals (purchase a 7.5 oz jar)
  7. 1/3-1/2 cup white wine (alternatively, you could use juice of 1 large lemon)
  8. 3 cups chicken or vegetable broth
Instructions
  1. Cut chicken into parts (split the breast, thighs, legs, wings); remove fat and skin from breasts, thighs and top of legs.
  2. Heat olive oil in Dutch oven on medium high heat. When hot, add half the chicken parts and cook until browned well, 4- 5 minutes on each side; remove to platter. Repeat with remaining parts of chicken. Remove to platter and set aside.
  3. Add shallots, cooking and stirring often until soft and lightly brown but not crisp.
  4. Add about 1/4 cup of broth to pot and stir with wooden spoon to remove browned bits from bottom of pan.
  5. Return browned chicken to pan and add remainder of broth.
  6. Stir in dried thyme and season with salt and pepper to taste.
  7. Stir in white wine (or lemon juice).
  8. Scatter garlic stuffed olives
  9. Bring mixture to a boil; cover
  10. Turn heat to low to just simmer and let cook for one hour.
  11. Chicken will be nearly falling off the bone after one hour - remove chicken to platter and set aside.
  12. Raise heat to medium high to boil, slightly turn down and boil for 6-8 minutes to reduce and thicken the sauce to a medium thick gravy
Notes
  1. Serving suggestions:  Serve gravy over quinoa, mashed cauliflower, or mashed potatoes along with steamed broccoli and sliced tomatoes.  The chicken and gravy are also great as an open face sandwich (see image).
  2. Batch cooking tip: We are not big meat eaters and eat just 1/2 of a breast; we got 3 meals (for two) from this recipe.
Adapted from from "It's All Good" by Gwynth Paltrow
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calories
0
fat
0g
protein
0g
carbs
0g
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Adapted from from "It's All Good" by Gwynth Paltrow
Kat Maeda https://katmaeda.com/

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