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Chicken With Olives and Lemon

Organic chicken browned and then simmered in a white wine, lemon, and saffron sauce. Topped with green olives and fresh basil.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian, Mediterranean

Ingredients
  

  • 6 organic chicken thighs with skin on
  • 1/2 cup white wine
  • 1 tbsp anchovies-chopped
  • 3 cloves garlic-chopped
  • 1 white onion-chopped
  • 2 1/2 cups chicken stock
  • pinch saffron
  • 1/4 cup chopped basil
  • 1 jar green olives- cut in half
  • 1 lemon- sliced
  • 1-2 tbsp crushed red pepper
  • salt/pepper for seasoning
  • avocado oil for drizzling
  • 4 russet potatoes- peeled and quartered
  • 1/2 celery root- peeled and sliced
  • 1/2 cup cream cheese or mascarpone cheese
  • 3 tbsp chicken/vegetable bullion optional

Instructions
 

  • Season chicken thighs on both sides with salt and pepper. Place a large pan over medium/high heat. Drizzle avocado oil in the bottom. When oil is hot place chicken thighs skin side down in the pan. The goal is to brown both sides to create a crispy crust. When one side is golden brown (about five minutes) turn to the other side and brown for another five minutes. When both sides are brown place chicken on a clean plate and set aside.
  • In the same pan reduce heat to medium and add your sliced lemons, cook until brown on both sides. Remove lemons and place on a plate. Next, add onion and saute for a minute or two. Add garlic and anchovies to the pan, saute for about 3-4 minutes. Pour white wine into the pan to deglaze the onion mixture. Using a wooden spoon scrape up the browned bits from the bottom of the pan, this will help to add a nice seasoning to the onions. Let the white wine simmer until reduced by half. When wine reduces add 2 cups of chicken stock, pinch of saffron, crushed red pepper, and chicken back to the pan. Sprinkle olives and basil over the chicken. Bring the mixture to a boil and then reduce heat to medium/low. Let the chicken simmer for 20-25 minutes. The longer it simmers the more tender the chicken will be.
  • While chicken is cooking bring a medium pot of water to a boil. Add chicken/vegetable bullion to the pot (if desired). When water boils add potatoes and celery root. Cook until tender. When potatoes are soft when pierced with a fork, drain mixture into a colander. Place the potatoes back into the same pot and add cream cheese/mascarpone and remaining chicken stock. Using a mixer or hand held blender puree the potatoes. Add the stock a little at a time to ensure the mixture doesn't become too watery. You should have fluffy whipped potatoes. Taste and add salt/pepper if needed.
  • When chicken is done cooking taste the sauce and add salt/pepper as needed. Garnish the dish with fresh basil and browned lemon slices. Serve the chicken with whipped potatoes and desired vegetable.