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Photo of Braised chicken with lemon, artichokes and olives by WW

Braised chicken with lemon, artichokes and olives

Total Time
1 hr 35 min
15 min
1 hr 20 min
Using lemon thyme gives this dish a wonderful citrus flavour.


Olive oil

1 tbs

Skinless chicken drumstick

16 individual


1 whole, thinly sliced


4 clove(s), thinly sliced

Plain flour

2 tbs

Chicken stock

2 cup(s), (500ml)

Fresh thyme

1 tsp, (3 sprigs)

Fresh lemon rind

1 tbs

Artichoke hearts, canned, rinsed, drained

240 g, (1 x 400g can) chopped

Pitted green olives

1 cup(s), (Sicilian variety)

Lemon juice

¼ cup(s), (60ml)


  1. Preheat oven to 180˚C or 160˚C fan-forced. Heat half the oil in a large flameproof baking dish over medium-high heat. Cook chicken, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same dish over medium heat. Cook leek and garlic, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Gradually stir in stock and bring to the boil. Return chicken to dish with thyme and 2 teaspoons rind. Turn to coat in sauce mixture.
  3. Cover and bake for 45 minutes. Add artichokes and olives and bake, uncovered, for 15–20 minutes or until chicken is cooked through. Stir in juice (if serving 4, see Notes). Serve sprinkled with remaining rind.


SERVING SUGGESTION: Steamed asparagus and broccolini and risoni pasta. To freeze: Transfer half the mixture to 1 large airtight container (leave a 2–3cm gap at the top for expansion). Freeze for up to 3 months. Defrost in fridge overnight. Reheat in an ovenproof casserole dish, covered, in an oven preheated to 180˚C or 160˚C fan-forced, turning chicken once, for 20 minutes or until hot. Serve with 1 teaspoon lemon rind as per recipe.