Lemon and Olive Chicken
recipe found on MarthaStewart.com
Prep time: 15 minutes
Total time: 40 minutes
You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then put in a pan with water to coat the bottom; cover, and simmer until hot.
8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1. Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
2. Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
3. Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until the chicken is just cooked through, about 15 minutes.
Per serving: 303 calories; 15.6 grams fat; 34.3 grams protein; 7 grams carbohydrates
To make single servings: Cool the chicken, put each piece in its own freezer bag with some sauce, and press out the air before sealing. Individual portions thaw quickly.