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Poulet au Citron et Olives

Serves 4 to 6 Entree chicken, Poultry

Poulet au Citron et Olives

Poulet au Citron et Olives is a staple in the everyday cooking of Provençal home kitchens. Its gentle aroma invites everyone to gather around the table, signaling a meal that feels as familiar as it is comforting. This dish embodies the essence of Provençal simplicity, where each ingredient plays a role in creating a harmonious whole, celebrated by families across the region.

The dish offers a bright and savory experience, with the tang of lemon and briny green olives weaving through tender pieces of chicken. Garlic and thyme provide an aromatic backdrop, while a splash of olive oil enriches the chicken stock, creating a satisfying sauce. Serve it with crusty bread or alongside simple vegetables to maintain its rustic charm.

Ingredients

  • 1chicken — cut into 8 pieces
  • 2lemons — juiced and zested
  • 100 ggreen olives
  • 4 clovesgarlic — sliced
  • 150 mlchicken stock
  • 3 tbspolive oil
  • 1 tspthyme
  • to tastefine salt and black pepper

Method

  1. Cut the chicken into serving pieces if it's whole, and pat each piece dry with paper towels. Season the pieces generously with fine salt and black pepper on all sides. Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, place the chicken pieces skin-side down in the pan. Brown them until the skin is golden and crisp, about 5-7 minutes per side, ensuring the pieces are not overcrowded to allow even browning.
  2. Peel and thinly slice 4 cloves of garlic. Once the chicken is browned, remove it from the pan and set aside on a plate. Reduce the heat to medium and add the sliced garlic to the same pan. Stir the garlic in the chicken drippings until it becomes fragrant and just begins to turn golden, taking care not to let it burn.
  3. Zest and juice 2 lemons, keeping the zest separate. Add the lemon juice to the pan, stirring to deglaze and lift any browned bits from the bottom. Pour in 150 ml of chicken stock and add 1 teaspoon of thyme. Stir well to combine the flavors and bring the mixture to a gentle simmer.
  4. Return the chicken pieces to the pan, nestling them into the sauce. Scatter 100 g of green olives around the chicken. Cover the skillet with a lid or foil, and reduce the heat to low. Allow the chicken to cook gently for about 25-30 minutes, or until the meat is tender and the juices run clear when pierced with a knife.
  5. Once the chicken is cooked, remove the lid and increase the heat slightly to let the sauce reduce for a few minutes, if needed. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Sprinkle the reserved lemon zest over the dish for a fresh burst of citrus.
  6. Serve the Poulet au Citron et Olives hot, ensuring each plate has a mix of chicken, olives, and sauce. Allow the dish to rest for a few minutes so the flavors meld and the juices settle back into the meat, enhancing the overall taste.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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