Braised Chicken with Lemon and Olives

Page: cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives

| Course Type: Main Courses

(1 review)

Tags:

Recipe Reviews

This was delicious! I read many reviews and opted to brown the chicken/crisp the skin before baking in the oven uncovered, then covered, and finish off with a few minutes under the broiler. The meat was moist and tender and very flavorful! I did not have an earthenware baking dish so I used a sheet pan. I also used pitted olives.

(0) comment (1) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.