Chicken thighs with lemon, olives and fennel – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 430, total fat 22 g., saturated fat g., proteins 37 g., carbohydrates 21 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Ryan Dausch Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 chicken thighs peeled from skin and bones (700 gr.), cut in half
- 1.5 tsp ground coriander
- Salt and freshly ground black pepper
- 3 tbsp. l olive oil
- 2 fennel bulbs, peeled and cut into pieces of 2.5 cm., 1/2 tbsp. finely chopped leaves
- 2 pcs. leek (white and light green part); cut cut in half, then cut each half into thick slices 2.5 cm, rinse thoroughly
- 8 minced garlic cloves
- 1/2 tbsp. large pitted olives
- 1 lemon; cut into 4 parts, then cut into slices
- 1 tbsp. unsalted chicken stock
- Finely chopped fresh parsley for decoration
Recipes with similar ingredients: chicken thighs, fennel onion, leek, olives, olives, coriander, garlic, lemon, parsley
Recipe preparation:
- Season the chicken thighs with a teaspoon of ground coriander, 1/2 tsp salt and a little pepper. Over moderately high heat Preheat a large pan. Add 2 tbsp. l olive oil. Put the chicken meat and cook for 1-2 minutes. from each side; put on a plate.
- Reduce the heat to medium and add the remaining dining room. a spoonful of olive oil, slices of fennel, leek and garlic; season the remaining 1/2 tsp. coriander, 1/4 tsp salt and a little pepper. Stir occasionally, cook, 3 min until the vegetables are softer. Add olives and slices of lemon and cook for about 2 minutes until lemon begins to bake over to the edges.
- Return the chicken thighs to the pan and add the chicken stock. Bring to a boil. Cover and cook for about 15 minutes. until the meat is ready. Remove the cover, increase the temperature to moderately high, bring to a boil and cook for another 2-3 minutes. before thickening the sauce. Stir in fennel leaves. Decorate before serving a dish of parsley.
