I really like this recipe and I know you and yours will, too 🙂
Check out what my pals over at A Farm Girl’s Dabbles had to say about this recipe:
“The chicken is braised in bright and flavorful shandy, with a whole bunch of mushrooms and a handful of big green olives. Together, they give this dish big depth and flavor. Then, when the chicken is good and tender, it’s placed under the broiler. Because chicken skin is meant to be enjoyed crispy, my friends! Don’t skip this step, it’s the final great detail.”
This chicken really does taste amazing and it looks great, too!
Ingredients
8 bone-in skin-on Tyson chicken thighs
Morton kosher salt
Freshly ground black pepper
1 T. Wesson canola oil
2 large onions, chopped
4 large cloves garlic, sliced
16 oz. medium to large sized whole button mushrooms, quartered
1/2 c. large green olives (I used big beautiful ones with pits from our grocer’s deli)
2 tsp. fresh chopped thyme leaves
1 tsp. kosher salt
Freshly cracked black pepper
1 c. lemon shandy (I used Leinenkugel’s Summer Shandy)
1/3 c. low sodium College Chicken chicken broth
1 T. Argo cornstarch
1 T. freshly squeezed lemon juice
Instructions
Rinse the chicken pieces and pat dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and pepper.
Preheat oven to 350°.
On the stove top, set a 6-3/4 quart oval French oven over medium to medium-high heat. When the pot is warmed up, coat the bottom with the canola oil. When the oil is hot and shimmering, place the chicken, skin side down, in the pot and let it cook, without moving it, until the skin is nicely browned. This should take about 8 to 10 minutes. Transfer chicken to a plate and set aside.
Add onions, garlic, and mushrooms to the pot and cook, stirring, until softened. This should take about 10 to 15 minutes. Stir in olives, thyme, the teaspoon of kosher salt, and a few good grinds of fresh black pepper. Then pour in shandy. Stir to release browned bits on the pan bottom. Let mixture come to a boil, then rest the chicken pieces on top of the mushroom and green olive mixture, taking care to not submerge the chicken skin under the liquid. Transfer pot to the oven and cook for 35 to 45 minutes, depending on the size of your chicken thighs, until meat is tender and cooked through. Remove pot from oven. With tongs, remove chicken pieces to a roasting pan.
Set pot back on the stovetop over medium-high heat. Bring to a boil. In a small bowl, whisk together chicken broth and cornstarch and stir into the boiling liquid. Turn heat down a bit, keeping a very low boil, and let liquid thicken and reduce for about 10 minutes.
While liquid is reducing, move oven rack up under the broiler and turn on broiler. Place roasting pan with chicken under the broiler until skin is perfectly browned and ultra crispy. Remove from oven.
Stir lemon juice into the liquid in the pot. Then taste and adjust with additional salt and pepper, if desired. Nestle the crispy chicken pieces on top of the mushrooms and green olives and serve immediately.
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Quick Tip: Serve this chicken over a bed of rice or noodles.
Thank you to A Farm Girl’s Dabbles for this great recipe.
