Braised chicken with olives and lemons
Ingredients
chicken legs, legs separated from thighs
olive oil
yellow onion, diced
leeks, split, washed and diced
cloves garlic, minced
white wine
chicken stock
bay leaves (dried or fresh)
Preserved lemons (store-bought), diced into chunks to yield ½ cup chunks
whole green olives, picholine or castelvetrano
Directions
Step 1
Heat the oven to 350°.
Step 2
Season chicken with salt and pepper. In a sauté pan over medium-high heat, heat 2 tbsp oil; sear chicken on all sides, remove from sauté pan and arrange in a baking pan.
Step 3
In the same sauté pan, heat the remaining 3 tbsp oil and sauté onion and leeks until onions start to brown, 4 to 5 minutes; add garlic and continue to cook, 3 minutes. Season with salt and freshly ground black pepper, and deglaze the pan with wine.
Step 4
Add the chicken stock, olives lemon, and bay leaves, lemon and bring to a simmer. Pour stock mixture over the chicken in the baking pan. Cover the pan and bake until chicken is cooked through, 1 hour.
