Pan Roasted Chicken with Olives and Lemon and A Fleur De Sel Thank You

Do you need a simple yet elegant dish that you can serve to company with a smile and make easily for family too? I think I have found one! While browsing the Feb/Mar issue of Fine Cooking I spotted a recipe that sounded as though it would be delicious. Pan-Roasted Chicken with Olives and Lemon is easy to make and worthy of company!

The chicken is flavorful by itself but when each bite of chicken is accompanied by olives and shallots it is wonderfully flavorful. The Kitchen Gnome gave it two thumbs up with a cheer! He also requested that I not misplace the recipe. I always know that he would like to have it again when he makes that request.

I did do a few things differently. I used a combination of chicken breasts and thighs instead of a whole chicken. I always remove the skin from chicken and the olives I had on hand were Kalamata Olives. The article is about olives and mentions that any type of olive can be used in the featured recipes.

I served it with Wine Lovers Rice, which was a perfect match for the chicken, and broccoli. It was a perfect because it allowed the flavor of the chicken dish to shine through with every bite.

Pan-Roasted Chicken with Olives and Lemon

1 chicken, cut into eight pieces or, a mixture of chicken breasts and thighs
Kosher salt and freshly ground black pepper
1 medium lemon
1 Tbs. unsalted butter; more as needed
1 Tbs. extra-virgin olive oil
5 medium shallots, peeled and quartered lengthwise
3/4 cup jarred brined olives, rinsed, pitted, and halved
8 fresh sage leaves
6 small fresh or 3 dried bay leaves
2 sprigs fresh thyme, plus 1 tsp. chopped

Position a rack in the center of the oven and heat the oven to 425°F.

Season the chicken generously on all sides with salt and pepper.

Cut the ends off the lemon, stand it on one end, and slice off the peel and the bitter white pith to expose the flesh. Cut the lemon segments from the membranes, letting them drop into a small bowl. Cut each segment crosswise into 4 pieces.

Heat the butter and the oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden-brown, 5 to 6 minutes. Transfer the chicken to a plate.

Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook until fragrant, 1 to 2 minutes.

Return the chicken to the pan skin side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 18 to 20 minutes. Serve, sprinkled with the chopped thyme.

PRINTABLE RECIPE

and, A Fleur De Sel Thank You!

I was fortunate enough last week to have my post drawn from a hat! Diane at 2 Stews was having a giveaway. I have been following Diane since I started blogging and have found that she shares wonderful dishes, has exciting travels, and is a superb photographer! You must stop by her blog to visit. Each of her posts is fun to read and, I might add, I learn a great deal.

Thank you, Diane, for the Fleur de Sel. I did not have any and have never used it. I am thrilled to now have this wonderful gift! Isn't it beautiful? It came cradled in this lovely packaging.

I had to open it immediately to see how it was different from table, kosher and sea salt. Each crystal is uniquely shaped, like flakes....and like a snowflake, they are all different....to my eye. I can hardly wait to sprinkle these flakes on a deserving entre.