Braised chicken with lemon, artichokes and olives
skinless chicken drumstick
1 whole, thinly sliced
4 clove(s), thinly sliced
2 cup(s), (500ml)
1 tsp, (3 sprigs)
fresh lemon rind
Artichoke hearts, canned, rinsed, drained
240 g, (1 x 400g can) chopped
green olives, drained
1 cup(s), (Sicilian variety)
¼ cup(s), (60ml)
- 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.
- 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.
- 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.