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Braised Chicken With Lemon and Olives

David Tanis
  • 105 minutes
  • Serves 4 to 6

INGREDIENTS

8

Chicken thighs, skin-on and bone-in, about 3 1/2 pounds

6

Garlic cloves

2

Meyer lemons

3 tbsp

Parsley

1 tbsp

Rosemary

1 cup

Chicken broth

1 cup

Flavorful olives with pits

1/2 tsp

Fennel seeds

1/2 tsp

Red pepper flakes

1

Salt and pepper

1 tbsp

Olive oil