Description
This Olive-brine chicken recipe features succulent skin-on, bone-in chicken thighs marinated overnight in a flavorful olive brine, then pan-fried to crispy perfection with garlic, shallots, lemon, and butter. The dish is finished with fresh parsley and served with your choice of crushed new potatoes or rice, making it a hearty and aromatic meal perfect for any occasion.
Ingredients
Scale
Chicken Marinade
- 1kg skin-on, bone-in chicken thighs
- 75g Nocellara olives, or any green olives, smashed
- 150ml olive brine (reserved from the olive jar)
Cooking Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, finely sliced
- 2 shallots, cut into rings
- 1 lemon, ½ juiced and ½ sliced
- 50g unsalted butter
- Small handful of parsley, finely chopped
Serving Suggestions
- New potatoes or rice, to serve
Instructions
- Marinate the Chicken: Place the chicken thighs and reserved olive brine into a freezer bag or a baking dish, ensuring the chicken is fully submerged in the brine. Cover and refrigerate overnight for at least 8 hours and up to 12 hours to allow the flavors to penetrate the meat thoroughly.
- Heat the Oil: Heat the olive oil in a heavy-based saucepan over medium-high heat, preparing to sear the chicken thighs.
- Fry the Chicken: Remove the thighs from the brine, shaking off excess liquid. Add the chicken to the pan skin-side down and fry for 10-15 minutes until the skin turns golden and crispy. You may need to cook in batches to avoid overcrowding and ensure even crisping.
- Add Flavors and Continue Cooking: Flip the chicken thighs over and add the smashed olives, sliced garlic, shallots, lemon slices, and unsalted butter to the pan. Pour a good splash of water to keep the mixture moist. Cook for an additional 10-15 minutes until the chicken is thoroughly cooked through. Add more water if the pan starts to dry out during cooking.
- Season and Finish: Stir in the lemon juice, season to taste with salt and pepper, and adjust lemon juice to preference for brightness. Spoon the pan juices over the chicken to coat well.
- Garnish and Serve: Scatter finely chopped parsley over the chicken for a fresh herbaceous note. Serve the olive-brine chicken hot with crushed new potatoes or rice as desired to soak up the flavorful pan juices.
Notes
- Marinating overnight in olive brine tenderizes the chicken and infuses it with a subtle olive flavor.
- Use bone-in, skin-on chicken thighs for juicy and flavorful meat with crispy skin.
- If you prefer, substitute new potatoes with rice or another starch of your choice.
- Adjust the amount of lemon juice based on your preference for acidity and brightness.
- Make sure to add water during cooking to prevent the pan from drying out and to create a lovely sauce from the pan juices.
- Prep Time: 10 minutes plus 8-12 hours marinating
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: Olive-brine chicken, chicken thighs, Mediterranean chicken recipe, marinated chicken, crispy chicken, lemon garlic chicken, skillet chicken
