Chicken Legs with Lemon and Olives
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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.
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