{"id":3571,"date":"2025-06-24T15:13:47","date_gmt":"2025-06-24T15:13:47","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3571"},"modified":"2025-06-24T15:19:23","modified_gmt":"2025-06-24T15:19:23","slug":"chicken-fricassee-with-lemon-and-olives","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/chicken-fricassee-with-lemon-and-olives\/","title":{"rendered":"Chicken Fricass\u00e9e with Lemon and Olives"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4-6:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">6-7 chicken legs, cut in half (into drumsticks and thighs), keep the skin on if you wish<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 organic lemon, washed and sliced into 3-4 mm thick rounds (you will only need about 3\/4 of the lemon)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 15 good olives of your choice, both green and black work well here (stones removed)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 garlic cloves, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small glass of dry white wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a tablespoon of red wine vinegar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few sprigs of thyme, leaves picked<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a knob of butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil for frying<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Heat up some olive oil in a large casserole dish.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season the chicken pieces and fry them on both sides until lightly brown in colour, about 5-7 minutes (you may have to do that in batches in order not to overcrowd the pan).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime preheat the oven to 170 C\/ static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now pour into the dish the vinegar and after that the wine, allow the liquids to reduce a little.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Next add the olives, garlic gloves, thyme leaves<span class=\"Apple-converted-space\">\u00a0 <\/span>and sliced lemon. Season again with some salt and pepper, give everything a stir and dot the butter on top.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover the dish with the lid and transfer it into the preheated oven. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake for 50-60 minutes, checking on the meat every 20 minutes or so. The chicken should be tender by that time.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you wish to brown the chicken a bit more, take the lid off, baste the chicken pieces with the cooking juices and keep in the oven until you are happy with it.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">*If possible prepare the dish a day in advance, which will only enhance the flavour of the chicken.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve with boiled potatoes, green salad or <a href=\"https:\/\/www.haimangiato.com\/fennel-apple-and-dill-slaw\/\" target=\"_blank\" rel=\"noopener\">a fennel and apple slaw (see the recipe).<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4-6: 6-7 chicken legs, cut in half (into drumsticks and thighs), keep the skin on if you wish 1 organic lemon, washed and sliced into 3-4 mm thick rounds (you will only need about 3\/4 of the lemon) about 15 good olives of your choice, both green and black work well here (stones removed) &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/chicken-fricassee-with-lemon-and-olives\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken Fricass\u00e9e with Lemon and Olives&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[31,587,588],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3571"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3571"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3571\/revisions"}],"predecessor-version":[{"id":3586,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3571\/revisions\/3586"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3577"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}