Braised Chicken with Potatoes Olives and Lemon
Ingredients
- 2 ¼ pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 ¼ cups chicken stock
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- ½ cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
Instructions
Braised Chicken with Potatoes, Olives, and Lemon serves 4 original recipe by Martha Stewart.
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