Gwyneth Paltrow's Braised Chicken with Green Olives and Lemon
This recipe was from a Guest Star appearance of Gwyneth Paltrow on The Chew in May. It was light and came together very quickly. Great over mashed potatoes , pasta, polenta or cauliflower mash( that is what is pictured below) !
1/2 Chicken (cut up; at room temperature) * I used chicken thighs*
Coarse Sea Salt
freshly ground Black Pepper
2 tablespoons Extra Virgin Olive Oil
3 Shallots (sliced into thin rings)
1.5 cups Chicken Stock
2 Garlic cloves (peeled and cut in half)
10 Green Olives (large; pitted)
1 sprig of Thyme (leaves only)
1 Lemon (juice only)
Generously salt and pepper the chicken on both sides. Place the olive oil in a large enameled cast-iron pot set over high heat. Add the chicken, skin side down, and cook until deeply browned, 4 to 5 minutes. Turn the chicken over and let it brown on the second side, another 4 to 5 minutes. Remove the chicken to a plate and set aside.
Turn the heat to medium and add the shallots to the pot. Cook, stirring often, until they begin to soften, 3 to 4 minutes. Add a splash of the chicken stock and use a wooden spoon to loosen any bits of shallot or chicken that might be caught at the bottom of the pot (aka the best bits).
Add the remaining stock to the pot and add the chicken, skin side up, along with any juice that's accumulated on the plate. Scatter the garlic cloves, olives, and thyme sprigs over the chicken. Evenly pour the lemon juice over all. Bring the mixture to a boil, turn the heat as low as it will go, cover the pot, and cook for 1 hour, or until the chicken is nearly falling off the bone. ** I cooked only about 20 minutes as I used boneless chicken thighs**
Uncover the pot and raise the heat. Let the pot boil to reduce and thicken the sauce until it's the texture of a great gravy - not too thin, not too thick - 5 to 6 minutes.
Serve hot with something that will sop up all of the lovely juice (any cooked grain, including polenta, would be really nice).
Generously salt and pepper the chicken on both sides. Place the olive oil in a large enameled cast-iron pot set over high heat. Add the chicken, skin side down, and cook until deeply browned, 4 to 5 minutes. Turn the chicken over and let it brown on the second side, another 4 to 5 minutes. Remove the chicken to a plate and set aside.
Turn the heat to medium and add the shallots to the pot. Cook, stirring often, until they begin to soften, 3 to 4 minutes. Add a splash of the chicken stock and use a wooden spoon to loosen any bits of shallot or chicken that might be caught at the bottom of the pot (aka the best bits).
Add the remaining stock to the pot and add the chicken, skin side up, along with any juice that's accumulated on the plate. Scatter the garlic cloves, olives, and thyme sprigs over the chicken. Evenly pour the lemon juice over all. Bring the mixture to a boil, turn the heat as low as it will go, cover the pot, and cook for 1 hour, or until the chicken is nearly falling off the bone. ** I cooked only about 20 minutes as I used boneless chicken thighs**
Uncover the pot and raise the heat. Let the pot boil to reduce and thicken the sauce until it's the texture of a great gravy - not too thin, not too thick - 5 to 6 minutes.
Serve hot with something that will sop up all of the lovely juice (any cooked grain, including polenta, would be really nice).
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