ChickenWorld

Hen with Olives

A simple weeknight entree that is spectacular sufficient for firm.

Cal/Serv:
280

Yields:

1

Cook dinner Time:

0

hours

10

minutes

Complete Time:

0

hours

55

minutes

1
tbsp.

olive oil

8


massive skinless rooster thighs

1/2
tsp.

salt

2


small onions

3/4
c.

rooster broth

1/2
c.

Kalamata olives

1
tsp.

chopped recent thyme

2
tsp.

all-purpose flour

  1. In nonstick 12-inch skillet, warmth olive oil over medium-high warmth. Add rooster; sprinkle with 1/Four teaspoon salt and cook dinner till flippantly browned. Take away to plate.
  2. In drippings, cook dinner onions till golden, shaking skillet sometimes.
  3. Add rooster broth, olives, thyme, and rooster with any juices in plate. Scale back warmth to low; cowl and simmer 20 to 25 minutes till juices run clear when rooster is pierced with tip of knife.
  4. Take away rooster to heat platter. In cup, combine flour, 1/Four teaspoon salt, and 1 tablespoon water till clean. Pour flour combination into skillet, whisking consistently. Over medium-high warmth, warmth to boiling; boil 1 minute till sauce thickens barely. Pour sauce over rooster.

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