Chicken with Lemon & Green Olives

Name: Chicken with Lemon & Green Olives
Total time: 210 min
Yield: 6 servings
Ingredients: 3 lb chicken drumsticks, trimmed of excess fat; Salt and freshly ground pepper; 4 tablespoons olive oil; 1/2 yellow onion, finely chopped; 2 stalks celery, finely chopped; 2 sprigs fresh thyme; 3 bay leaves; 5 cloves garlic, finely chopped; 1/3 cup dry white wine; 1/4 cup chicken stock; 1 teaspoon white wine vinegar; 3 small lemons; 1 1/4 cups green olives, pitted and finely chopped; 1/3 cup finely chopped blanched almonds; 2 tablespoons finely chopped fresh flat-leaf parsley

By Williams-Sonoma Slow Cooker Recipe Book

210 minutes 6 servings

In this budget-friendly dish, chicken drumsticks become luscious and tasty after a long stint in the moist environment of the slow cooker. Serving them with a piquant lemon and olive relish helps to cut the richness of the meat. Accompany with creamy mashed potatoes or a savory herbed rice pilaf for soaking up the flavorful juices.

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Ingredients

3 lb chicken drumsticks, trimmed of excess fat
Salt and freshly ground pepper
4 tablespoons olive oil
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
2 sprigs fresh thyme
3 bay leaves
5 cloves garlic, finely chopped
1/3 cup dry white wine
1/4 cup chicken stock
1 teaspoon white wine vinegar
3 small lemons
1 1/4 cups green olives, pitted and finely chopped
1/3 cup finely chopped blanched almonds
2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

1
Pat the drumsticks dry and season all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm 2 tablespoons of the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a plate.
2
Pour off most of the fat from the pan and return it to medium-high heat. Add the onion, celery, thyme, and bay leaves and sauté until the vegetables are just beginning to color, about 5 minutes. Add the garlic and cook for 1 minute more. Pour in the wine, stock, and vinegar and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker and place the chicken on top. Cover and cook on the low setting for about 3 hours. The chicken should be very tender.
3
Transfer the drumsticks to a serving platter and cover to keep warm. Strain the braising liquid into a small saucepan, let stand for a few minutes, and then skim off the fat with a large spoon. Reheat over medium heat and keep warm.
4
Slice 1 lemon crosswise as thinly as possible, preferably with a mandoline or other manual vegetable slicer. Remove the seeds and finely chop the slices, rind and all. In a bowl, combine the chopped lemon, olives, almonds, and parsley. Stir in the remaining 2 tablespoons oil, a scant 1/4 teaspoon salt, and a few grinds of pepper.
5
Cut the remaining 2 lemons into wedges. Drizzle some of the warm braising liquid over the chicken, top with the lemon-olive relish, and serve at once with the lemon wedges on the side.