Braised chicken with olives and lemons

From our friends at Hot Stove Society, a solid and simple chicken preparation that uses preserved (a.k.a. pickled) lemons to add citrusy brightness.


4 chicken legs, legs separated from thighs
5 tbsp olive oil
1 yellow onion, diced
2 leeks, split, washed and diced
2 cloves garlic, minced
½ cup white wine
1 cup chicken stock
2 bay leaves (dried or fresh)
Preserved lemons (store-bought), diced into chunks to yield ½ cup chunks
½ cup whole green olives, picholine or castelvetrano



Heat the oven to 350°.


Season chicken with salt and pepper. In a sauté pan over medium-high heat, heat 2 tbsp oil; sear chicken on all sides, remove from sauté pan and arrange in a baking pan.


In the same sauté pan, heat the remaining 3 tbsp oil and sauté onion and leeks until onions start to brown, 4 to 5 minutes; add garlic and continue to cook, 3 minutes. Season with salt and freshly ground black pepper, and deglaze the pan with wine.


Add the chicken stock, olives lemon, and bay leaves, lemon and bring to a simmer. Pour stock mixture over the chicken in the baking pan. Cover the pan and bake until chicken is cooked through, 1 hour.

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