October 25, 2011

Martha Stewart Living Braised Chicken with Potatoes, Olives, and Lemon

Growing up the local 'fancy' grocery store in my area had an olive bar. I remember looking at all the varieties and imagining how they would taste. My family never had a lot of money, so asking for the olives was out of the question, but one day out of the blue my mom let me buy a few. They were absolutely delicious and I fell in love with olives. My two boys have similar tastes to my own, and have been known to eat whole jars of olives out of the fridge. Given my family's love of olives, a recipe for Braised Chicken with Potatoes, Olives, and Lemon from the September issue of Martha Stewart Living caught my eye and loved perfect for my family.

This recipe has 10 ingredients. It makes 4 servings and takes approximately 40 minutes of total time, 10 minutes of which is active. I had no problems finding any of the ingredients at my local grocery store and made no modifications. I do make my own chicken stock and used it in this recipe. The chicken thighs that I bought weighted exactly 2 1/4 pounds for 4 thighs, which was perfect for my family of four. I would suggest doubling the recipe if your family size is larger.I found that the green olives were rather hard to pit, so I ended up cutting them off the pit. I didn't feel comfortable keeping the pits intact with two small boys. I followed the remainder of the recipe as written with no modifications.

The skin on this chicken dish turned out crisp and delicious. My husband complains and won't eat most chicken skin due to its lack of crispiness and he was very pleased with how this recipe turned out. I particularly enjoyed the olive/potato mixture, and the sauce complimented everything nicely. Even my two boys ate this dish without complaints and loved the olives. A great, easy chicken recipe.

For the recipe go to Braised Chicken with Potatoes, Olives, and Lemon. 

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