Braised Chicken with Lemon & Green Olives

Braised Chicken with Lemon & Green Olives

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Prep Time: 20 minutes
Cook Time: 105 minutes
Servings: 6
Lemons and olives add a Mediterranean flair to this braised chicken. The recipe calls for picholine olives, a green olive from France that is medium in size and somewhat salty. You can substitute another type of green olive, if desired.


  • 1 chicken, about 5 lb., cut into 8 serving pieces
  • Salt and freshly ground pepper, to taste
  • 5 Tbs. extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 1⁄4 cup Chardonnay wine reduction*
  • 30 picholine or other green olives
  • 1 lemon, sliced 1⁄8 inch thick
  • 2 bay leaves
  • 3 1⁄2 cups chicken stock
  • 1⁄4 cup chopped fresh flat-leaf parsley


Season the chicken with salt and pepper. In a large braiser over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the chicken on all sides, 3 to 4 minutes total. Transfer to a plate.

Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds; do not allow it to burn. Add the Chardonnay wine reduction and cook, stirring to scrape up the browned bits from the pan bottom, about 2 minutes. Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes. Return the chicken to the pan, add the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 1⁄2 hours.

Taste the sauce and adjust the seasonings with salt and pepper. Garnish with the parsley and serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen

* Available in our retail stores.
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