Braised Chicken with Lemon and Olives
For the original recipe and instructions, see “Braised Chicken with Lemon and Olives” at cooking.nytimes.com
Ingredients
- 8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
- Salt and pepper
- ½ teaspoon red pepper flakes
- 6 garlic cloves, minced
- ½ teaspoon crushed fennel seeds
- 1 tablespoon roughly chopped rosemary
- 1 tablespoon olive oil
- 2 Meyer lemons, cut in wedges
- 1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
- 1 cup chicken broth
- 3 tablespoons chopped parsley
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