Sorrento-Style Braised Chicken | Dorothy Lane Market

Sorrento-Style Braised Chicken

PREP TIME 20 mins
COOK TIME 1 hr 15 min
SERVINGS 5
Chef Carrie Walters
  • POSTED Dec 28th, 2023
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 Tbsp DLM Extra-Virgin Olive Oil, divided
  • 4 cloves garlic, minced
  • 1 Tbsp rosemary, chopped
  • ½ tsp red pepper flakes
  • ½ tsp fennel seeds, crushed
  • 8 skin-on, bone-in chicken thighs
  • Salt and pepper
  • 2 Meyer lemons, cut in wedges
  • 1 cup mixed olives
  • 1 cup chicken broth
  • 3 Tbsp parsley, chopped

INSTRUCTIONS

1
Heat oven to 350ºF. In a small bowl, mix 1 Tbsp olive oil with minced garlic, rosemary, red pepper flakes, and crushed fennel seeds. Set aside.
2
On a large surface, like a cutting board or tray pan, place the chicken thighs skin-side down. Season well with salt and pepper and divide out the garlic herb mix, rubbing all over the open part of the thighs. Roll back up and turn over, seasoning the skin side with salt and pepper.
3
In a large braising pan or Dutch oven, heat 2 Tbsp olive oil over medium-high heat. Place the prepared chicken thighs skin-side down and brown well. Turn thighs over and briefly remove from heat. Scatter and tuck the lemon wedges and olives into the chicken braise; add the chicken broth. Cover and braise in the preheated oven for about 1 hour or until chicken is very tender.
4
When ready to serve, remove chicken and lemon wedges from pan. Place pan over high heat and slightly reduce the sauce, adjusting seasoning if necessary. Serve sauce with chicken garnishing with parsley. Excellent with DLM Artisan Bread and a simple rice pilaf.

IN THIS RECIPE

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Sorrento-Style Braised Chicken

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 1 hr 15 min
SERVINGS 5

INGREDIENTS

  • 3 Tbsp DLM Extra-Virgin Olive Oil, divided
  • 4 cloves garlic, minced
  • 1 Tbsp rosemary, chopped
  • ½ tsp red pepper flakes
  • ½ tsp fennel seeds, crushed
  • 8 skin-on, bone-in chicken thighs
  • Salt and pepper
  • 2 Meyer lemons, cut in wedges
  • 1 cup mixed olives
  • 1 cup chicken broth
  • 3 Tbsp parsley, chopped

INSTRUCTIONS

1
Heat oven to 350ºF. In a small bowl, mix 1 Tbsp olive oil with minced garlic, rosemary, red pepper flakes, and crushed fennel seeds. Set aside.
2
On a large surface, like a cutting board or tray pan, place the chicken thighs skin-side down. Season well with salt and pepper and divide out the garlic herb mix, rubbing all over the open part of the thighs. Roll back up and turn over, seasoning the skin side with salt and pepper.
3
In a large braising pan or Dutch oven, heat 2 Tbsp olive oil over medium-high heat. Place the prepared chicken thighs skin-side down and brown well. Turn thighs over and briefly remove from heat. Scatter and tuck the lemon wedges and olives into the chicken braise; add the chicken broth. Cover and braise in the preheated oven for about 1 hour or until chicken is very tender.
4
When ready to serve, remove chicken and lemon wedges from pan. Place pan over high heat and slightly reduce the sauce, adjusting seasoning if necessary. Serve sauce with chicken garnishing with parsley. Excellent with DLM Artisan Bread and a simple rice pilaf.

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