Chicken Legs with Lemon and Olives
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 size onions
- 70 milliliters (approximately 1/3 cup) olive oil
- 4 Chicken thigh (with skin)
- 100 milliliters (approximately 3 1/2 ounces) Chicken broth
- 100 grams (approximately 3 1/2 ounces) Olives
- 4 carrots
- 2 untreated lemons
- salt
- peppers
Preparation steps
1.
Peel the onions, halve and thinly slice. Heat 3 tablespoons oil in a skillet and saute the onion until golden brown; set aside. Saute the chicken legs until browned then add the onions and broth. Add the olives. Peel the carrots, thinly slice and add to the pan. Cut 1 1/2 lemons in wedges and add to the pan.
2.
Bring to a boil, reduce to simmer and cook until the chicken is cooked through, about 20 minutes. Squeeze the lemon into the pan, season with salt and pepper and simmer another 5 minutes. Serve in bowls with couscous.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
