Bone broth makes an excellent base for many comfort dishes, including this healthy braised lemon chicken with olives! Go for store-bought or home-made with your broth.

SERVES 4 // COOKING TIME 1 hour 25 min

INGREDIENTS
2 tbsp flour
1 tsp paprika
8 chicken thighs, with skin on
3 tbsp olive oil
4 garlic cloves, finely chopped
½ tsp fennel seeds
¾ cup olives
2 sprigs origanum, cut in half
2 sprigs rosemary, cut in half
1½ lemons, sliced
1½ cups bone broth

METHOD
1. Preheat the oven to 180°C.
2. Mix the flour and paprika together and season with salt and pepper. Toss the chicken thighs in the flour mixture and set aside.
3. Heat the oil in a pan over medium and fry the garlic and fennel seeds until golden brown. Remove from the pan before adding the chicken.
4. Brown the chicken until the skin is crispy, about 2–3 minutes a side.
5. Transfer the chicken to a casserole dish and top with the garlic and fennel seeds. Add the olives, herbs, lemons and bone broth, cover with foil, and bake for 30 minutes. Remove the foil and continue baking for another 30 minutes or until the chicken is cooked through.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

How about transforming your yummy braised lemon chicken into an immune-boosting lemony chicken and brown rice broth?

The post Bone broth braised lemon chicken with olives appeared first on MyKitchen.

Known as pollo al limone in Italian, this fresh lemon chicken makes the perfect springtime dish! Serve with your choice of vegetables and herbs.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the lemon chicken
4 chicken breasts, pounded until ½ cm thick
1 tsp salt
1 tsp pepper
4 tbsp flour
For the sauce
1 garlic clove, finely chopped
½ cup chicken stock
¼ cup white wine
Juice of 1 lemon
2 tbsp chopped parsley
½ cup cream
For the lemon slices
½ cup olive oil
1 lemon, cut into thin slices
Dried thyme

METHOD
For the lemon chicken
1. Season the chicken breasts with the salt and pepper. Then coat in the flour, shaking off any excess.
2. Heat some oil over medium-high heat, cook the chicken breasts, turning occasionally until browned on all sides and almost cooked through. Set aside to rest.
For the sauce
1. In the same pan, sauté the garlic until fragrant. Deglaze the pan with chicken stock and white wine.
2. Add the lemon juice, parsley, and cream. Bring to a boil and allow to reduce for 3 minutes.
3. Add the chicken breasts and cover. Simmer until cooked all the way through. Season to taste.
For the lemon slices
1. Heat the olive oil in a pan over high heat.
2. Sprinkle the lemon slices with thyme and gently drop into the oil.
3. Shallow fry the lemon slices for a few seconds on each side, until fragrant and slightly charred.
4. Dish the chicken up on to a serving platter and spoon over the lemony sauce. Serve with extra parsley and fried lemon slices.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

This lemony chicken linguine is another fresh Italian favourite!

The post Lemon chicken with fried lemon slices appeared first on MyKitchen.