Poulet aux Olives et Citron
Main Dish • Chicken, Fruit, Stock, Vegetable
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Ingredients
- 4 bone‑in, skin‑on chicken thighs
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- ½ cup pitted black or Kalamata olives
- ½ cup dry white wine
- 1 cup chicken broth
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Fresh parsley, chopped (garnish)
Directions
- Pat chicken dry. Season both sides with salt and pepper.
- Heat olive oil in a heavy pot over medium‑high heat.
- Brown chicken skin‑side down (5–7 min), turn and brown briefly.
- Remove and set aside.
- Lower heat to medium. Add onion and cook until soft (5 min).
- Add garlic; cook 1 minute.
- Pour in white wine, scraping browned bits. Simmer 2 minutes.
- Stir in broth, lemon zest, lemon juice, and olives.
- Return chicken to pot. Add rosemary and thyme.
- Cover and cook gently 30–35 minutes, until chicken is tender.
- Remove herb sprigs. Adjust seasoning.
- Garnish with parsley and serve hot.
Notes
- Serving Suggestions
- Crusty bread
- Boiled potatoes
- Rice or simple vegetables
- Traditional Note
- A classic Monégasque home dish highlighting olive oil, citrus, herbs, and simplicity—no cream, no heavy sauces.
