SautÉed Chicken With Olives Capers And Roasted Lemons Recipes

SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS

Steps:

• Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
• Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
• Serve with sautéed spinach, kale or swiss chard on the side.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
• Heat 5 tablespoons oil in heavy large skillet over high heat.
• Add chicken and cook until golden brown, about 3 minutes per side.
• Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
• Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
• Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
• Season with salt and pepper.
• Transfer to platter.
• Sprinkle with remaining 1 tablespoon parsley before serving,.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• For roasted lemons:
• Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken:
• Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

SAUTéED CHICKEN WITH OLIVES, CAPERS AND ROASTED LEMON

Steps:

• Preheat the oven to 375° F. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
• On a plate, season the chicken generously with salt and a touch of pepper.
• Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes.
• Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it.
• Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
• On a plate or in a bowl, mix 2 tbsp flour with 2 tbsp bread crumbs. Dust chicken, shaking off the excess.
• Sautee the scallions until soft, and add the garlic to the sautee for 1 minute. If you're short on pans, do this before cooking the chicken.
• In a deep medium skillet, heat 2 tbsp of oil. Cook the chicken over high heat, turning once, until golden, about 6 minutes total.
• Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons and butter, season with salt and pepper to taste. Let simmer until the chicken is cooked through, about 1 minute.
• Let chicken rest for 1-2 minutes before cutting into it. Serve on a plate with spinach on the side.

SAUTEED CHICKEN WITH ROASTED LEMONS

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
• In a deep medium skillet, heat the remaining ¼ cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess.
• Cook the chicken over high heat, turning once, until golden, about 6 minutes.
• Add olives, capers and stock and bring to a boil. Cook over high heat until stock is reduced by about two-thirds, about 5 minutes.
• Add the roasted lemons, butter and parsley. Simmer just until the chicken is cooked through, about 1 minute more.
• Transfer the chicken to plates and spoon the sauce on top.