- I don't exactly like to cook. My tastebuds hate me. That makes it very difficult when I can't sample what I'm cooking.
- My idea of cooking is spaghetti, 4 cheese sauce, and pickles on top because it takes 9 minutes from start to finish.
- I can cook if I really want to. Meaning, I can cook when I'm trying to impress my hubby.
- If it were up to me I would hire a personal chef... tomorrow. Can I throw in a house cleaner too? One day Marci. One day.
Either way, I'm trying to "expand my horizons" as they say. I normally dislike chicken so this was a big step for me.
This is a chicken recipe I tried that turned pretty good despite the fact that it didn't turn out like the picture. This is probably a good time to mention that I may skip over instructions or miss things. I always tend to add more lemon. Note: Do not add more lemon.
Why do recipe pictures always lie by the way?
How it's suppose to look
How it's suppose to look
How it turned out
*Remember Paleo is eating clean. No refined sugar. No dairy. No grains.The ingredients can be substituted for non paleo foods if you wish.*
- 1/4 cup butter (or ghee), tallow, coconut oil or poultry fat; we used coconut oil
- 1/2 lb black olives (kalamata), cut in half; we excluded this
- 8 chicken thighs, with bones and skin;
- 3 cups onions, sliced thin;
- 30 gloves garlic, minced and smashed almost to a paste;
- 1/2 cup lemon juice;
- 2 extra lemons, thickly sliced (remove seeds with the tip of a knife);
- 1 1/2 cups chicken stock;
- A bunch of picked thyme leaves;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 350 F.
- Melt the first 1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside. May have forgotten the whole browning part here.
- Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.
- Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.
- Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.
- Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes. Just noticed it said oven, oops.
- Remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.
- Serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.