Jennifer_A_Temple
New member
This was my Dinner last Evening. It was great BUT next time I will add a teaspoon full of corn starch to the broth because I found the sauce very thin. It was really tasty though! I served it with Basmati rice.
prep time10 min, total time 55 min, serves 4
Ingredients:
8 skin-on chicken drumsticks (about 2 lbs/1 kg)
½ tsp (2 mL) each salt and pepper
1 Tbsp (15 mL) olive oil
½ lemon, thinly sliced crosswise, seeds removed
20 large pitted green olives
1 tomato, chopped
6 clove garlic, peeled and halved
¾ cup (175 mL) sodium-reduced chicken broth
2 tsp (10 mL) fresh oregano, chopped
Directions:
Sprinkle chicken with salt and pepper. In large cast-iron skillet, heat oil over medium-high heat; brown chicken all over in two batches, about 5 minutes.
Arrange and nestle lemon slices, olives, tomato and garlic in and around chicken. Pour in broth; bring to boil. Transfer pan to preheated 375°F (190°C) oven and bake until cooked through, about 40 minutes.
Sprinkle with oregano. No fresh oregano? Replace with chopped with parsley or chives instead.
prep time10 min, total time 55 min, serves 4
Ingredients:
8 skin-on chicken drumsticks (about 2 lbs/1 kg)
½ tsp (2 mL) each salt and pepper
1 Tbsp (15 mL) olive oil
½ lemon, thinly sliced crosswise, seeds removed
20 large pitted green olives
1 tomato, chopped
6 clove garlic, peeled and halved
¾ cup (175 mL) sodium-reduced chicken broth
2 tsp (10 mL) fresh oregano, chopped
Directions:
Sprinkle chicken with salt and pepper. In large cast-iron skillet, heat oil over medium-high heat; brown chicken all over in two batches, about 5 minutes.
Arrange and nestle lemon slices, olives, tomato and garlic in and around chicken. Pour in broth; bring to boil. Transfer pan to preheated 375°F (190°C) oven and bake until cooked through, about 40 minutes.
Sprinkle with oregano. No fresh oregano? Replace with chopped with parsley or chives instead.
