This recipe shouts (whispers?) comfort. It may seem strange to include whole slices of lemon, skin and all, but trust me. The rind becomes soft and adds a bitter note that's countered by the sweet honey and savory olives.
Ingredients
- 2 tablespoons all-purpose flour
- sea salt and freshly ground black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil, divided
- 6 cloves garlic, smashed
- ½ cup onion, sliced
- ¼ teaspoon ground allspice
- 1 bay leaf
- ¼ cup white wine vinegar
- 2 tablespoons honey
- ½ cup chicken stock
- 2 cups cooked chickpeas
- 1 lemon, thinly sliced and seeds removed
- ¼ cup oil-cured black olives, pitted and halved
Instructions
- Sprinkle flour and a generous pinch of salt and pepper on chicken thighs. Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven, and sear 3 pieces of chicken on both sides for a total of 8 minutes. Transfer to a plate, and repeat with remaining oil and chicken.
- Add garlic, onions, allspice and bay leaf to the pan, and saute for 4 minutes, until onions soften. Pour in the vinegar and honey, and scrape up any bits stuck to the bottom of the pan.
- Pour in the chicken stock, and add the chickpeas, lemons, and another sprinkle of salt and pepper, tossing to coat. Nestle chicken back into the pan, and bring to a simmer. Then lower heat, cover, and simmer for 30 minutes. Add olives and simmer, covered, for another 15 minutes.
Servings: 6
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