Grown Up Chicken
with Lemon, Thyme, Olives & Capers
I cooked up a pretty dang grown up chicken dish over the weekend and I'm confident that at least 76% of chicken eating humans would enjoy and be impressed by this meal. Made with lots of lemon, thyme and garlic this dish gets its salty deliciousness from capers and olives. Now before you wrinkle your nose and tell me you hate capers and olives let me assure you that these two ingredients just add subtle flavour and salty yumminess and don't impart any of those flavours that are floating around your memory box from when you ate an olive at your gran's 65th birthday back when you were 5.
You will need:
- one chicken, cut up into pieces
- one onion, finely sliced
- 4 cloves of garlic, finely sliced
- 3 lemons, cut into thick slices
- 2 cups of chicken stock
- 2 table spoons of butter
- 2 table spoons of Rosemary, chopped
- 2 table spoons of Thyme, chopped
- 2 table spoons of capers
- 1/2 cup of olives
- salt & pepper
What to do:
In a big frying pan, fry your chicken pieces until the are golden brown on all sides (they don't have to be cooked through, just browned). Remove the chicken from the pan and set it aside. In the same pan, melt 2 table spoons of butter. Fry the onion and garlic on a low heat until they are soft. Pour in the chicken stock and sprinkle over 1 table spoon of Thyme and one table spoon of Rosemary. Pour in the juice of one lemon and let it simmer for about 20 minutes until the stock has reduced and become thicker.
Place the chicken pieces in a pyrex dish and pour over the sauce. Sprinkle with the olives, capers and extra herbs. Place the lemon slices in the dish with the chicken and season with salt and pepper. Cook in the oven for about 40-50 minutes and serve with rice.