Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, October 17, 2016
Garlic Lemon and Green Olive Chicken
Salt and pepper eight chicken thighs, skin on, bone in, then brown in a large frying pan over high heat. For best results do it in two batches so you don’t crowd the pan then set aside. Turn the heat to medium and sauté a chopped head of fennel, two lemons cut into small pieces, a quarter teaspoon of red pepper flakes, and a pint of flavorful green olives for approximately five minutes then set aside.
Next, brown 10 peeled garlic cloves for five minutes before adding two cups of chicken stock, simmer lightly until the garlic is soft enough to mash with a fork or potato masher. Layer the chicken and fennel mixture in a large soup pot, add the garlic stock and lightly simmer uncovered for 30 to 40 minutes. Salt and pepper to taste and share the warmth.