Description
This Olive-brine Chicken recipe features succulent, skin-on, bone-in chicken thighs marinated overnight in olive brine and then pan-fried to golden perfection with garlic, shallots, lemon, and butter. The result is a flavorful and juicy chicken dish enhanced by smashed green olives and fresh parsley, served best with crushed new potatoes or rice.
Ingredients
Scale
Chicken and Marinade
- 1kg skin-on, bone-in chicken thighs
- 75g Nocellara olives or any green olives, smashed (reserve 150ml brine from the jar)
Cooking
- 2 tbsp olive oil
- 4 garlic cloves, finely sliced
- 2 shallots, cut into rings
- 1 lemon (½ juiced, ½ sliced)
- 50g unsalted butter
- Small handful of parsley, finely chopped
To Serve
- New potatoes or rice
Instructions
- Marinate the Chicken: Place the chicken thighs along with the olive brine into a freezer bag or baking dish, ensuring the chicken is well submerged in the brine. Cover and refrigerate overnight for at least 8 hours or up to 12 hours to allow deep flavor infusion.
- Prepare for Cooking: Heat the olive oil in a heavy-based saucepan over medium-high heat. Remove the chicken thighs from the brine, shaking off any excess liquid to avoid splattering during cooking.
- Fry the Chicken: Place the chicken thighs skin-side down into the pan and fry for 10-15 minutes until the skin is golden brown and crispy. Work in batches if necessary to avoid crowding the pan.
- Add Aromatics and Finish Cooking: Flip the chicken, then add the smashed olives, garlic slices, shallot rings, lemon slices, and butter to the pan. Pour in a good splash of water to create a flavorful braising liquid and continue cooking for another 10-15 minutes until the chicken is fully cooked through, adding more water if the pan seems too dry.
- Season and Garnish: Stir in a splash of fresh lemon juice and season the chicken to taste, adjusting acidity or seasoning as preferred. Spoon the pan juices generously over the chicken and scatter finely chopped parsley on top for a fresh finish.
- Serve: Plate the olive-brine chicken with crushed new potatoes or a side of rice, soaking up the rich, aromatic pan juices for a complete and satisfying meal.
Notes
- Marinating overnight in olive brine greatly enhances the tenderness and flavor of the chicken.
- Use a heavy-based pan to ensure even heat distribution and prevent burning.
- If using other green olives, ensure they are salted and brined for the best flavor.
- Adjust the water added during cooking to maintain a saucy consistency and avoid dryness.
- Fresh parsley adds a burst of color and a herbaceous note to the rich dish.
- Prep Time: 10 minutes plus 8-12 hours marinating
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: olive-brine chicken, marinated chicken thighs, pan-fried chicken, Mediterranean chicken recipe, olives chicken, lemon chicken, easy chicken dinner
