Braised Chicken Thighs with Olives and Tomatoes - Dallas News |

Braised Chicken Thighs with Olives and Tomatoes

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Chef Tim Love shares his recipe for braised chicken thighs with olives and tomatoes.

4 bone in chicken thighs

10 green olives pitted

2 tomatoes cut into 1/8th

1 large potato cut into 1/2 inch dice

2 cups chicken broth

Juice of 1 whole lemon

2 T Hellmanns

1/2 cup julienne onion

1 t minced garlic

2 T oil

Salt and pepper

Preheat oven to 400

Season chicken thighs liberally with salt and pepper

In a large saute pan and oil and bring to medium high heat

Add chicken thighs skin down

Sear for 4 minutes and then turn and sear for 4 minutes and remove

Add onions, garlic and potatoes to pan and saute til garlic browns

Add chicken broth and lemon juice

Bring to a simmer

Add chicken back in skin side up

Place in oven for 15 minutes

Remove from oven and add Hellmanns, tomatoes and olives to stew. Stir quickly and season with salt and serve

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