Chicken with Lemon, Olives and Herbs

Chicken with lemon, olives and herbs. Photo by Keri White

I had the good fortune to dine at a friend’s house for Shabbat last week. She cooked a delicious chicken dinner based on a recipe that she learned at a cooking class in Italy.

The preparation is typically Italian — simple, showcasing local ingredients and delicious. She served the chicken with fresh linguine tossed in olive oil, an arugula salad, some zucchini cooked with tomato sauce and roasted vegetables.

Shabbat shalom indeed!

Serves 6

6 pieces of bone-in chicken (breasts and/or thighs.) If the breast pieces are large, cut them in half.
2 tablespoons olive oil
5 garlic cloves
10 sage leaves
4 sprigs rosemary
3 lemons, sliced thinly, pits removed
1 cup pitted olives
2 cups white wine
2 cups chicken broth
Salt and pepper to taste

Chop the garlic with the herbs.

Heat the olive oil in a large skillet or Dutch oven over medium heat, and add the herb mixture. Sauté until fragrant.

Add the chicken and brown it well on all sides. Scrape up the browned bits. Pour the wine into the pan and let it boil, uncovered, until reduced by half.

Add the lemons, olives and broth. Bring it to a boil, then lower the heat, cover it and simmer until done, about 45 minutes. If the liquid evaporates, add a bit more wine or broth to keep the braise simmering and to prevent the chicken from drying out.

When done, taste for seasoning and add salt and pepper if needed.


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