Lemon Chicken with Olives & Capers

• 900 gchicken thigh fillets, boneless, skinless
• 1 tspdried oregano
• 2 tbspolive oil
• 200 mlchicken stock, hot
• 4garlic cloves, sliced
• 1onion, finely diced
• 100 mldry white wine
• 2lemons, one juiced, one sliced
• 150 ggreen olives, pitted
• 3 tbspcapers, drained
• Fine salt and black pepper
• 10 gflat-leaf parsley, chopped (optional)
• 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 30 g shaved parmesan (optional)
• 1small ciabatta (optional)

Method

1. 1Pat the chicken thighs dry. Season generously on both sides with salt and pepper.
2. 2Heat the olive oil in a large stainless or cast-iron pan over high heat until it shimmers. Sear the chicken in two batches, 4–5 minutes per side, until deeply golden and releasing easily from the pan. Don't crowd the pan; all at once and the thighs steam in their own juices instead of building that golden crust. Transfer to a plate.
3. 3Drop the heat to medium. Add the onion to the same pan and cook for about 5 minutes, stirring occasionally, until softened and translucent and lifting some of the fond from the base.
4. 4Add the sliced garlic and oregano and cook for 30 seconds, just until fragrant and pale gold.
5. 5Pour in the white wine and let it bubble for 2 minutes, scraping up every browned bit from the base of the pan with a wooden spoon.
6. 6Add the lemon juice, lemon slices, hot chicken stock, olives and capers. Stir to combine, then nestle the chicken and any resting juices back into the sauce.
7. 7Bring to a gentle simmer, cover, and cook over low heat for 30 minutes until the chicken is completely tender. Remove the lid and cook for a further 8–10 minutes until the sauce has reduced and thickened slightly and the lemon slices have gone soft and jammy. Check the thickest part reaches 75°C for 30 seconds.
8. 8Taste the sauce; between the olives, capers and stock there's already plenty of salt, but a final pinch of pepper and a check for seasoning ties it together.
9. 9Divide the chicken and sauce between four plates. Add the optional parsley, ciabatta and dressed rocket and Parmesan salad if using.

Per serving

kcal

457

protein

46.7g

fibre

4.5g

carbs

14.3g

fat

22.3g