Braised chicken with lemon, artichokes and olives
3
Points®
Total time: 1 hr 35 min • Prep: 15 min • Cook: 1 hr 20 min • Serves: 8 • Difficulty: Easy
Using lemon thyme gives this dish a wonderful citrus flavour.
Ingredients
Olive oil
1 tbs
Skinless chicken drumstick
16 individual
Leek
1 whole, thinly sliced
Garlic
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)
Instructions
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.
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