Chicken with lemon and olives - bon appetit

6 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
¼ cup Fresh lemon juice
2 tablespoons Balsamic vinegar or red wine vinegar
1 tablespoon Chopped fresh
1 Rosemary or 1 t dried
1 tablespoon Chopped fresh thyme OR
1 teaspoon Dried
6 larges Chicken breast halves
3 tablespoons Olive oil
1 Onion, chopped
4 Garlic cloves, chopped
½ teaspoon Turmeric
3 cups Chicken stock or canned low-salt broth
1 large Lemon, thinly sliced
½ cup Drained capers
12 Greek green olives,* pitted
12 Kalamata olives,* pitted
Mixed Vegetable Couscous
(separate recipe)

Directions

Whisk first 5 ingredients in bowl. Place chicken in baking dish.

Season with salt and pepper. Pour marinade over; turn to coat. Cover and refrigerate overnight.

Preheat oven to 350'F. Remove chicken from marinade; pat dry. Heat 3 T oil in heavy large Dutch oven over high heat. Working in batches, add chicken, skin side down, and brown well, about 3 minutes. Using tongs, transfer chicken to bowl. Add onion and garlic to Dutch oven.

Reduce heat to medium; cook until onion is tender, stirring often, about 5 minutes. Add tunneric; stir 1 minute. Add stock, lemon, capers and all olives. Bring to boil, scraping up any browned bits.

Add chicken; cover. Transfer to oven; bake until chicken is cooked through, about 30 minutes.

Using tongs, place chicken in bowl. Cover to keep warm. Boil cooking liquid in Dutch oven until reduced to 2 C, about 15 minutes. Mound couscous on platter. Top with chicken. Spoon some of cooking liquid over. Serve, passing remaining cooking liquid separately.

*Available at Greek and Italian markets and some supermarkets.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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