Chicken with Lemon and Green Olives

In this budget-friendly dish, chicken drumsticks become luscious and tasty after a long stint in the moist environment of the slow cooker. Serving them with a piquant lemon and olive relish helps to cut the richness of the meat. Accompany with creamy mashed potatoes or a savory herbed rice pilaf for soaking up the flavorful juices.

Ingredients

Directions

Pat the drumsticks dry, then season all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm 2 Tbs. of the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a plate.

Pour off most of the fat from the pan and return it to medium-high heat. Add the onion, celery, thyme and bay leaves and sauté until the vegetables are just beginning to color, about 5 minutes. Add the garlic and cook for 1 minute more. Pour in the wine, stock, and vinegar and stir to dislodge any browned bits on the pan bottom.

Transfer the contents of the pan to a slow cooker and place the chicken on top. Cover and cook on the low setting for about 3 hours. The chicken should be very tender.

Transfer the drumsticks to a serving platter and cover to keep warm. Strain the braising liquid into a small saucepan, let stand for a few minutes and then skim off the fat with a large spoon. Reheat over medium heat and keep warm.

Slice 1 lemon crosswise as thinly as possible, preferably with a mandoline. Remove the seeds and finely chop the slices, rind and all. In a bowl, combine the chopped lemon, olives, almonds and parsley. Stir in the remaining 2 Tbs. oil, a scant 1⁄4 tsp. salt and a few grinds of pepper.

Cut the remaining 2 lemons into wedges. Drizzle some of the warm braising liquid over the chicken, top with the lemon-olive relish, and serve at once with the lemon wedges on the side. Serves 6.

Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).

Related Items