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Chicken thighs with olives, lemon and fennel https://www.metro.ca/userfiles/image/recipes/cuisses-de-poulet-aux-olives-citron-fenouille-11326.jpg PT25M PT1H10M PT1H35M
1. Preheat the oven to 350°F with the rack in the middle position.2. Generously season the chicken thighs with salt and pepper. In an oven-safe skillet, sear the chicken thighs in the olive oil on medium high for about 2 minutes on each side. Remove the chicken from the skillet.3. In the same pan, add the leeks, garlic, fennel, salt, and cook for 6 minutes while frequently stirring. Add the lemon slices, olives, and chicken thighs. Sprinkle turmeric over the thighs and season with pepper. Bake in the oven for 40 minutes.4. Add the white wine and bake for another 20 minutes.5. Serve with rice or a salad.Source: Metro
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2 tablespoon (30 ml) olive oil salt & pepper to taste 4 to 6 chicken thighs 2 leeks leeks, cleaned and slices 2 garlic cloves, chopped 2 cups (500 ml) fennel, chopped 1/2 teaspoon (2,5 ml) salt 1/2 lemon, thinly cut into half slices 1 cup (250 ml) pitted green olives 1/2 teaspoon (2,5 ml) turmeric pepper to taste 1/2 cup (125 ml) white wine
Chicken thighs with olives, lemon and fennel

Chicken thighs with olives, lemon and fennel

Rate this recipe
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4-6
main course
0:25
Preparation
1:10
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 tablespoon
    (30 ml)
    olive oil
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  • salt & pepper to taste
  • 4 to 6
    chicken thighs
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    FRESH SPLIT CHICKEN BREAST

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    BONE IN 9.90/kg


  • 2
    leeks leeks, cleaned and slices
  • 2
    garlic cloves, chopped
  • 2 cups
    (500 ml)
    fennel, chopped
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  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/2
    lemon, thinly cut into half slices
  • 1 cup
    (250 ml)
    pitted green olives
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  • 1/2 teaspoon
    (2,5 ml)
    turmeric
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  • pepper to taste
  • 1/2 cup
    (125 ml)
    white wine
Imprimer ma sélection

Preparation

1. Preheat the oven to 350°F with the rack in the middle position.

2. Generously season the chicken thighs with salt and pepper. In an oven-safe skillet, sear the chicken thighs in the olive oil on medium high for about 2 minutes on each side. Remove the chicken from the skillet.

3. In the same pan, add the leeks, garlic, fennel, salt, and cook for 6 minutes while frequently stirring. Add the lemon slices, olives, and chicken thighs. Sprinkle turmeric over the thighs and season with pepper. Bake in the oven for 40 minutes.

4. Add the white wine and bake for another 20 minutes.

5. Serve with rice or a salad.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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