Poulet au Citron et Olives (Lemon and Olive Chicken)
Why this recipe works
- Built-in depth: Browning the chicken first creates savoury fond in the pot, which is lifted into the sauce with white wine.
- Bright but savoury: Lemon juice and zest keep the braise fresh, while olives, stock and butter round out the acidity.
- One-pot cooking: The chicken, aromatics and sauce all cook in the same Dutch oven, keeping the method straightforward and the flavour concentrated.
Get the most out of this recipe
Ingredient notes
- Choose bone-in thighs: Bone-in, skin-on chicken thighs suit braising well because they stay juicy and give the sauce more body.
- Balance the lemon: Taste the sauce at the end and adjust gently; the lemon should feel bright rather than sharp.
- Use olives with character: Green olives bring saltiness and a slight bitterness, so choose ones you enjoy eating on their own.
Common mistakes
- Do not crowd the chicken: Brown the thighs in batches if needed; overcrowding traps steam and prevents a deep golden surface.
- Keep the braise gentle: A low simmer helps the chicken stay tender and keeps the sauce clear rather than harsh or reduced too quickly.
- Watch the garlic: Garlic only needs a short time in the hot pot before the wine goes in; if it darkens too much, it can taste bitter.
Make-ahead tips
- Make it ahead: The braise can be cooked in advance, cooled completely and refrigerated in a sealed container.
- Reheat gently: Warm it in a covered saucepan over low heat until piping hot, adding a little stock if the sauce has thickened.
- Freezer-friendly: Freeze after cooking for up to two months, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry, then season all over with the salt and pepper. Lightly crush and peel the garlic cloves. Zest the lemon, then juice it.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 5–7 minutes per side until deeply golden, working in batches if needed. Transfer to a plate.
- Lower the heat to medium and add the garlic to the pot, stirring for 30–60 seconds until fragrant. Pour in the wine and scrape up the browned bits from the base. Simmer for 2 minutes to reduce slightly.
- Stir in the chicken stock, lemon juice, lemon zest and thyme. Return the chicken to the pot, skin-side up, and bring to a gentle simmer. Cover and braise on low heat for 30 minutes.
- Add the olives around the chicken, cover again and cook for 10–12 minutes, until the chicken is tender and cooked through. Uncover for the last few minutes if you want the sauce slightly reduced. The sauce should taste bright and savoury.
- Turn off the heat and stir in the butter until melted and glossy. Taste and adjust with a little more salt and pepper if needed. Serve the chicken with plenty of the lemony pan sauce and olives spooned over.
Recipe notes
Tips
- For the best browning, make sure the chicken skin is very dry and do not move it until it releases easily from the pot.
- Keep the braise at a gentle simmer rather than a boil so the chicken stays juicy and the sauce remains clear.
- If serving vulnerable groups, ensure the chicken is cooked until piping hot throughout and the juices run clear.
Substitutions
- Replace Dry White Wine with an equal amount of Chicken stock for an alcohol-free braise.
- Replace Fresh thyme with 1 tsp Dried thyme for a similar herbal note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a covered saucepan over low heat until piping hot, adding a splash of Chicken stock if the sauce has thickened; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk
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