Braised Chicken Legs with Potatoes, Olives and Lemon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 830
- Total Fat
- 56 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 218 milligrams
- Sodium
- 899 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3 grams
- Sugar
- 2 grams
- Protein
- 45 grams
- Total: 40 min
- Active: 35 min
Ingredients
4 chicken leg quarters (about 3 pounds)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large onion
3 stalks celery
4 cloves garlic
1 lemon
1 1/4 pounds medium-large Yukon Gold potatoes
1 1/2 cups low-sodium chicken broth
1/3 cup pitted kalamata olives
3 bay leaves, preferably fresh
1/2 cup fresh parsley
Directions
- Season the chicken generously with salt and pepper. Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat until shimmering. Add the chicken skin-side down and cook until well browned and crisp, moving the pieces around as needed so they cook evenly, 5 to 7 minutes. Flip the chicken and cook on the other side until lightly browned, about 3 minutes.
- Meanwhile, chop the onion and celery. Smash and peel the garlic. Halve the lemon; cut one half into quarters, then thinly slice the quarters. Juice the other half. Cut the potatoes into chunks.
- When the chicken is finished browning, remove to a plate and add the onion, celery and garlic to the pot. Cook, stirring, until tender, 3 to 5 minutes. Add the sliced lemon and potatoes, stir and cook 30 seconds. Add the chicken broth, olives, bay leaves and 1/2 teaspoon salt. Bring to a boil, then add the chicken, skin-side up. Reduce the heat to low, cover and simmer until the chicken and potatoes are cooked through, about 20 minutes.
- Meanwhile, chop the parsley. When the chicken is finished cooking, add the lemon juice to the pot and season with salt. Divide the chicken and vegetables among shallow bowls, discarding the bay leaves. Sprinkle with the parsley.