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Tuesday: Braised Chicken with Lemon and Green Olives

If you have had surgery, a new baby, or just moved to my neighborhood, you’ve had this dish, This is a recipe came with “the Cadillac “(my AllClad Deluxe Slowcooker). It’s a gem.
NOTE: there will be leftover chicken for use later in the week.
Serves: 4    Prep: 30    Cooking: 2-4 hours


For the Chicken
5 lbs bone-in, skin-on chicken – I used 4 breasts and 4 thighs
Salt and pepper
1 cup all purpose flour
5 tablespoons olive oil
5 cloves of garlic, thinly sliced
½ cup Chardonnay
30 picholine or other green olives – I used a jar of Castelvetrano 1 lemon
2 Bay leaves
2 cups chicken stock
¼ cup fresh flat leafed parsley, chopped
For the Couscous
1 cup couscous
1 teaspoon salt


Prep Opportunity
I consider Steps 1-X the prep today.
Lay out chicken and season with salt and pepper.
Place flour in a zip top bag. Place chicken in, one piece of a time, shake to coat and shake off the excess.
In a heavy bottomed pot, heat the olive oil over medium high heat.
Working in batches, brown all of the chicken on all sides. Transfer to your slowcooker.
Reduce heat to medium and add garlic to the pot, stirring for 15 seconds.
Add the wine and stir, scraping up any browned bits.  Cook for 2 minutes.
Add the olives, sliced lemon and bay leaves and cook for 5 minutes.
Add chicken stock, bring to a boil and then add to the slowcooker over the chicken.
Cook for 2 hours on HIGH or 4 hours  on LOW.
Set 2 cups water to boil.
Add Quinoa and salt. Return to a boil, cover, reduce heat to low. Cook 15 minutes..
Taste chicken sauce and add salt and pepper to taste.
Stir in parsley.
Fluff quinoa with a fork.
Serve chicken over couscous. You’ll see mine is sliced as I think is easier to maneuver. Enjoy!