Ingredients
8chicken breast,bone-in, halves
salt and pepper
3tbspolive oil
2lemons
2onions
4clovegarlic
1cupgreen olives
2cupschicken stock,or reduced-sodium broth
1tspthyme,dried
½tspred pepper,crushed
Preparation
Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
In two batches, sear the chicken, skin side first, until golden brown, which will take about 3 minutes on each side. Transfer the chicken to a plate.
Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown.
Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper.
Cover, and simmer until the chicken is just cooked through, which will be about 15 minutes.
