Best Citrus Braised Chicken Thighs Recipes

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 40m

Number Of Ingredients 10

Ingredients

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

BRAISED CHICKEN WITH LEMON AND OLIVES

Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED MEDITERRANEAN-INSPIRED CITRUS CHICKEN THIGHS

Grilled Mediterranean-Inspired Citrus Chicken Thighs image

Citrus/herb flavored chicken thighs. Serve with couscous or orzo and freshly steamed vegetables. I like to serve this with the Orzo with Parmesan and Basil recipe on this site by DODIEPAJER.

Provided by westcoastcook

Categories Chicken Thighs

Time 45m

Yield 2

Number Of Ingredients 6

Ingredients

¼ cup olive oil
2 medium lemons, juiced
2 cloves garlic, crushed
¼ teaspoon ground thyme
freshly ground black pepper to taste
½ pound boneless, skinless chicken thighs

Steps:

Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 417.3 calories, Carbohydrate 11.8 g, Cholesterol 69.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 68.8 mg

ORANGE BRAISED CHICKEN THIGHS WITH GREEN OLIVES

Orange Braised Chicken Thighs with Green Olives image

Categories Chicken Citrus Olive Poultry Braise Quick & Easy Wheat/Gluten-Free Winter Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

4 chicken thighs with skin
2 teaspoons olive oil
3 large garlic cloves, minced
1 medium onion, sliced thin
1/2 teaspoon ground cumin
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/3 cup small pitted green olives
Accompaniment if desired: Yellow Rice with Sofrito

Steps:

Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.