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>