Chef Marco Canora’s Mediterranean braised chicken thighs recipe checks all of our boxes. You can serve this recipe to your family on a weeknight because it’s that easy – or serve it to dinner guests because it’s that delicious. It’s also nutrient-dense and packed with protein.
Best yet, it’s a perfect recipe to showcase the delicious flavor of our new Tuscan Sun Brodo. The original recipe includes fresh herbs and lemon juice. However, the beauty of using Brodo flavors in your cooking is it removes the work of buying those annoying tiny containers of herbs, mincing them, and juicing fresh citrus.
Any Brodo base broth would work beautifully, but we prefer Tuscan Sun or Spicy Nonna.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 pouch Brodo (any base broth will work beautifully, but we prefer Tuscan Sun or Spicy Nonna).
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 12 garlic cloves
- 2 large yellow onions, thinly sliced (about 4 cups)
- 1 lemon, thinly sliced, seeds discarded
- 1 cup mixed Greek olives
Instructions
- Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
- Preheat the oven to 350 F.
- Season the chicken on both sides with salt and pepper.
- In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat.
- When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
- Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes.
- Remove the chicken and garlic from the pan, and set aside.
- With the pan still hot, add the onions and lemon slices, and season with salt and pepper.
- Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
- Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives.
- Pour the lemon juice over the chicken and transfer the pan to the oven.
- Bake for 40 to 50 minutes.
- Transfer the chicken thighs to a deep serving plate.
- Add the Brodo and simmer until it has reduced by half. Pour mixture over chicken thighs.
- Serve with mashed potatoes, roasted vegetables, or a fresh salad.
