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  • Braised Chicken Legs with olives, lemon and honey

Braised Chicken Legs with olives, lemon and honey

  • Preparation 15 to 20 minutes
  • Cooking 45 minutes
  • Serving(s) 6

Braised Chicken Legs with olives, lemon and honey

  • Preparation 15 to 20 minutes
  • Cooking 45 minutes
  • Serving(s) 6
Description

Original recipe by Mélanie Germain in collaboration with Rythme FM featuring our famous chicken tighs!

  • 6 chicken legs
  • 1 lemon, sliced
  • 1/2 cup Kalamata olives
  • 30 ml (2 tbsp) honey
  • 30 ml (2 tbsp) apple cider vinegar
  • 1 cup broth (chicken or vegetable)
  • 5 ml oregano
  • 1 onion, sliced
  • In a casserole dish, sear the chicken thighs until golden brown. Set aside.
  • Add the onion, olives and lemon slices to the casserole. Sauté for a few minutes.
  • Pour in the honey, apple cider vinegar and stock. Add the oregano. Return the chicken thighs to the casserole
  • Cover and braise for about 45 minutes in the oven at 350°F (175°C), until the chicken is tender and the sauce is well fragrant.
  • 6 chicken legs
  • 1 lemon, sliced
  • 1/2 cup Kalamata olives
  • 30 ml (2 tbsp) honey
  • 30 ml (2 tbsp) apple cider vinegar
  • 1 cup broth (chicken or vegetable)
  • 5 ml oregano
  • 1 onion, sliced
  • In a casserole dish, sear the chicken thighs until golden brown. Set aside.
  • Add the onion, olives and lemon slices to the casserole. Sauté for a few minutes.
  • Pour in the honey, apple cider vinegar and stock. Add the oregano. Return the chicken thighs to the casserole
  • Cover and braise for about 45 minutes in the oven at 350°F (175°C), until the chicken is tender and the sauce is well fragrant.

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