Braised Chicken Thighs with Lemon, Garlic, and Olives

Update 3/1/19: Well, I don't know what I had in mind when I wrote this post, but apparently I let it slide. Now that I think about it, I have to admit that my love for blogging changed and never came back. Anyway, if I didn't post this recipe I would be ruining a good recipe that is so good and so easy. Read on to see my psyche in 2016.

I thought I was done with this blog, publishing posts here and there over the last few years with plenty of time and space between them, and then returning to one or two posts a year in a feeble attempt to keep going.

My life changed dramatically in the fall of 2012 and early 2013, and the joy I felt in creating recipes and preparing them for publication on this blog faded.

Here it is, 3 years later (it's been 6 now) , and the desire to share haunts me again. I don't promise recipes every day or even every week, and I don't promise anything else. But I'm still cooking and Mr. CC keeps asking me to write it, honey.

So now I'm going to start over. And what better way to do it than with a fall-friendly dish: an easy-to-prepare recipe, perfect for shorter days and cool, windy nights. Warmer, more appealing dishes promise to be cooked in the oven.

Roasted Chicken Thighs with Lemon, Garlic, and Olives
Cristina's recipe
From 4 to 8 people
Ingredients:
8 chicken thighs with skin and bones
2 teaspoons of vegetable oil, for example. B. rapeseed oil
2 whole lemons (I use Meyers whenever possible)
12 cloves of garlic
3/4 cup pitted mixed olives
1 tablespoon Tuscan Sunset Penzi Herb Blend
1-2 cups low-sodium chicken broth or a mixture of broth and dry white wine
Kosher salt and freshly ground pepper to taste.
Preparation:
Preheat the oven to 370 degrees Fahrenheit.
Add the oil to a pot or other ovenproof skillet with a lid and wipe the bottom and sides with a paper towel (I used a Staub skillet that I was lucky enough to have, but no (it doesn't matter what cast iron the pan is made of). frying pan). of, very good).
Season the chicken thighs with salt and pepper to taste and place them in the bottom of the pan.
Peel the garlic cloves, cut them in half or thirds depending on the size of the cloves, and slide them between the chicken thighs.
Cut the lemons lengthwise into quarters (or eighths, depending on size), then cut off the stem end and cut each quarter in half to expose the seeds. Remove the seeds and insert the quarters between the chicken legs.
Scatter the olives over the chicken and then top with the herb mixture.
Pour 1 cup chicken broth over chicken until covered.
Cover and place on the center rack of the oven and cook on low heat for about 2 hours, removing the lid for the last 20 minutes. Check after about an hour and add more chicken broth if necessary.
When the thighs begin to fall away from the bones, remove the pan from the oven and let it rest for 15 minutes to half an hour.

You can accompany this dish with cooked rice, polenta or simply a good sourdough bread to absorb its juice.

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