Ingredients:
8 bone in chicken breast halves
salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock or 2 cups reduced-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
Directions:
Sprinkle the chicken with 1 tsp.
each salt and pepper.
In a large skillet, heat 2 Tbsp.
of the olive oil over medium heat.
In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
Transfer the chicken to a plate.
Cut the lemons in half lengthwise and then into thin slices crosswise.
If the skillet is dry, add the remaining 1 Tbsp.
oil.
Add the onions and garlic and cook over medium heat until soft but not brown, about 3 minutes.
Stir in lemon slices, olives, stock, and 2 cups water.
Bring to a boil, reduce the heat, and simmer for 10 minutes.
Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
Cover and simmer until the chicken is just cooked through, about 15 minutes.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.