Delicious braised chicken with onions for Spring
A richly flavoured and warming meal is still very welcome at this time of year.
Tender chicken thighs can sit for an extra bit of time in the oven without drying out, which is handy for a meal that often can't be timed precisely. A sauce dense with onions, lemon and olives, also keeps the meat moist, and hits nice notes of savoury, sweet, tart and salty. A bit of hot sauce keeps it lively. If you have a huge pan you can double the recipe, or just make two pans' worth for a bigger group.
You could serve this right from the pan, or move the cooked chicken to a plate for a moment, transfer the onions and olives and all of the wonderful sauce to a shallow serving platter, and then place the chicken back on top. Serve with a big bowl of mashed potatoes, or maybe even polenta, depending on your tradition.
Chicken Thighs with Onions and Green Olives
Serves 4 to 6
Start to finish: 1 hour 40 minutes
3lb chicken thighs (about 6 to 8)
1tsp kosher salt
1/2tsp freshly ground black pepper
1/4tsp ground allspice
2 bps olive oil
4 large yellow onions, halved and thinly sliced
1 cup chicken broth
1 cup pitted green olives, halved
1tsp hot sauce, such as Sriracha
1 lemon, cut into 8 wedges
1/4 cup minced fresh parsley
1. Preheat the oven to 4008F. Pat the chicken dry. Combine the salt, cumin, paprika, pepper and allspice. Rub the spice mixture evenly on to the thighs, on both sides.
2. Heat the oil in a very large, deep, ovenproof skillet over medium-high heat. Add the chicken thighs and brown on both sides, about five minutes per side, and then transfer them to a paper-towel-lined surface. Do this in batches if necessary.
3. Pour off all but two tablespoons of the fat left in the pan, reduce the heat to medium low, and add the onions. Cook, stirring frequently, for about 20 minutes until they are very soft and browned, but do not allow them to get too dark; adjust the heat as necessary. You can add a tablespoon of water from time to time if they appear to be getting too brown.
4. Stir in the broth, olives, hot sauce and lemon wedges. Return all of the chicken to the pan, skin side up, nestling the pieces into the sauce. Cover the pan, place in the oven and bake for about 30 minutes. Remove the lid and bake for another 15 minutes, until the chicken is cooked and tender and the skin is crisped.
Sprinkle with the parsley before serving.
Nutrition information per serving: 439 calories; 242 calories from fat; 27g fat (4g saturated; 0g trans-fats); 114mg cholesterol; 1577mg sodium; 22g carbohydrate; 4g fibre; 7g sugar; 27g protein.