Serves

6

Prep time 15 minutes

Cook time 40 minutes

Ingredients

1 lemon

2 to 2 1/2 lb. (4 large) bone-in chicken thighs, skin removed and trimmed of fat

Kosher salt and cracked black pepper

2 Tbsp. olive oil

1 large yellow onion, sliced into 1/8-inch wedges (about 2 cups)

4 large cloves garlic, chopped

1 1/2 tsp. dried oregano

1/4 to 1/2 tsp. red pepper flakes, to taste

1 1/2 cups Kitchen Basics® Original Chicken Stock

1 Tbsp. honey

1 jar (9 oz.) Del Monte® Manzanilla Olives, drained

Coarsely chopped flat leaf parsley, optional

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Directions

  1. Using a vegetable peeler, cut 4 strips of lemon zest, each about 2 to 3 inches long. Juice the lemon; set aside. Season chicken with salt and pepper. Heat oil in a deep 10 or 12-inch skillet over medium-high heat. Brown chicken on each side 5 minutes. Remove from pan; set aside.

  2. Reduce heat to medium; add onion and cook 5 to 8 minutes, stirring frequently, until softened. Stir in garlic, oregano and red pepper flakes; cook 30 seconds stirring constantly. Add stock, loosening any browned bits from pan with a wooden spoon. Stir in 2 Tbsp. lemon juice, lemon zest, honey and olives. Add chicken, nestling it in among olives.

  3. Bring to a simmer over medium-high heat. Cover and cook 15 to 20 minutes until chicken is done (165°F internal temperature). Sprinkle with parsley before serving, if desired.

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