Braised Chicken Thighs with Broccoli & Olives (Printer-Friendly Version) | Eating Well
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Braised Chicken Thighs with Broccoli & Olives

http://www.eatingwell.com/recipes/braised_chicken_thighs_with_broccoli_olives.html

From EatingWell:  September/October 1992

Black olives and lemon juice join steamed broccoli to make a rich-tasting sauce to spoon over sautéed chicken thighs and garlic cloves. Serve this stew over brown rice or barley.

4 servings | Active Time: 55 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Place garlic cloves in a small saucepan and cover with water. Bring to a boil. Cook for 5 minutes. Drain, slip off skins. Set aside.
  2. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam broccoli until tender-crisp, 4 to 5 minutes. Remove from the steamer. Set aside. (Alternatively, microwave broccoli with 1/4 cup water, covered, on High for 3 to 5 minutes. Drain.)
  3. Combine flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture, shaking off excess.
  4. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on all sides, 4 to 5 minutes total. Transfer the chicken to a plate.
  5. Pour wine into the pan and bring to a boil, stirring to scrape up any browned bits. Boil for several minutes until reduced to 1/4 cup. Add broth, thyme and the reserved garlic cloves; bring to a boil. Reduce heat to low and add the reserved chicken. Cover and simmer until the chicken is cooked through, about 20 minutes. With a slotted spoon or tongs, transfer the chicken and garlic to a platter and keep warm.
  6. Dissolve cornstarch (or arrowroot) in water in a small bowl. Stir into the pan and simmer, stirring, for 30 seconds to 1 minute, or until slightly thickened. Add the reserved broccoli and heat through. Add olives and lemon juice. Spoon the broccoli sauce over the chicken and garlic. Garnish with parsley.

Nutrition

Per serving : 352 Calories; 15 g Fat; 4 g Sat; 7 g Mono; 87 mg Cholesterol; 20 g Carbohydrates; 30 g Protein; 5 g Fiber; 380 mg Sodium; 769 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 4 lean meat, 1/2 fat