Greek Braised Chicken with Lemon and Olives

1/3 cup Olive Oil 1 large Onion, thinly sliced 1 Clove Garlic, minced 1 Tablespoon Parsley, chopped 1 teaspoon Salt 1/2 teaspoon Black Pepper -- coarsely ground 2 1/2 pound Chicken, cut into serving pieces 1/2 pound Lemons, cut into 4 wedges 1/3 cup Green Olives

1 Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients.

2 Add chicken pieces and turn to coat with onion mixture.

3 Arrange lemon wedges and olives over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm.

Recent Posts

See All

Carrot Salad

1 pound carrots, peeled 2 teaspoons Dijon mustard 1 tablespoon freshly squeezed lemon juice, from one lemon 1-1/2 tablespoons vegetable oil 1-1/2 tablespoons extra virgin olive oil 1-2 teaspoons honey

Chicken Parmesan with Marinara

Yield: 4 servings Chicken Parmesan 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves Salt and

Greek Lemon Pilaf

2 tablespoons butter 1⁄2 cup chopped onion 1 cup long grain rice 2 tablespoons orzo pasta 2 cups chicken broth 1⁄4 cup lemon juice 2 tablespoons chopped parsley In a heavy saucepan, saute onion in but