Braised Chicken with Marinara, Lemon & Olives

Braised Chicken with Marinara, Lemon & Olives
Photo by Scott Phillips


  • 3 Tbs. olive oil; more as needed
  • ½ cup low-salt chicken broth or water
  • 1-½ cups Marinara Sauce
  • 3 medium onions, each cut into 6 wedges
  • 2-½ to 3 lb. bone-in, skin-on chicken legs and thighs, trimmed of excess skin and fat
  • 12 cloves garlic, peeled and left whole
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • 4 paper-thin slices lemon (with peel)
    • 2/3 cup brine-cured olives, pitted and quartered
    • 3 sprigs fresh thyme, 5 to 6 inches long

Season the chicken with salt and pepper. In a large (10-inch) sauté pan, heat the oil over medium heat. Stir in the garlic and onions, season with salt, and cook gently until softened but not browned, about 10 minutes; stir occasionally and encourage the onions to break apart a bit. With a slotte...

View full recipe at Fine Cooking


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