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Braised Chicken Thighs with Lemon, Garlic and Olives


Yield: 2-4 servings
Prep Time:15 minutes /
Cook Time: 1 hour /
Total Time: 1 hour and 15 minutes


4-6 bone-in, skin-on chicken thighs
Coarse Kosher salt
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
8 garlic cloves, peeled but whole
1 large yellow onion, thinly sliced (about 2 cups)
1 lemon, thinly sliced, seeds removed
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
½ cup olives, pitted (mixed Greek, Kalamata, or Cerignola)
1 cup low sodium chicken stock
1 lemon, juiced



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