To me, this dish screams of summer. The vibrant flavours of zesty lemon, salty black olives, and fragrant basil are reminiscent of my childhood, having spent the majority of family vacations in Mediterranean countries. Even when at home, my parents frequently cooked with these staple ingredients so, naturally, I have developed a habit of using them in numerous recipes!
Approximate nutrition per serving: 239kcal / 16.2g fat / 7.7g saturated fat / 2.8g total carbs / 1g fibre / 1.8g net carbs / 20.6g protein
- 4 organic, free-range chicken thighs
- 3 tablespoons grass-fed butter
- 250ml chicken bone broth / stock
- 1 lemon
- 4 tablespoons fresh Greek basil
- 8-10 black olives, I use Waitrose Rich Olives Salted à la Grecque
- 2 garlic cloves, crushed
- Optional: 1 small eschalion, finely chopped
- Pinch of sea salt (if olives are not salty)
- Preheat the oven to 180ºC (fan).
- Melt 1 tablespoon of butter in a large frying pan. Add the shallot and garlic, stirring constantly to prevent catching.
- Once the onion has softened, tear some basil leaves and add to the pan along with the zest of half a lemon. Stir well.
- Add the chicken thighs to the pan along with two tablespoons of stock. Brown for about 6 minutes before adding the rest of the stock, the black olives, and half a lemon, sliced.
- Transfer to a ceramic dish and cook in the oven (uncovered) for 25-30 minutes.
- Serve with fresh basil leaves and some fresh lemon juice squeezed over the top.
P.S. If you have leftover stock, it can be used to make a delicious soup the following day!